White Wine-Braised Chicken With Artichokes and Orzo from Half Baked Harvest Super Simple: More Than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort Foods

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Rinshin

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

This was surprisingly fantastic for such a simple preparation using jars of artichokes and green olives from fridge. For a half recipe, used 14 oz chicken thigh cut into about 3” by 2” heavily peppered. I made sure chicken pieces were nicely charred on high heat for 3 min tops in a cast iron skillet and removed in early afternoon and kept in fridge. The interior of chicken was still pink.This made for a very easy dinner prep. Baked at 400 F for 20 min and checked the chicken temperature. Perfect 165 to 170 F and succulent. Went easy on feta for my husband. For the two of us using half the recipe was more than enough but certainly not for 3 servings. Definite repeat for us. I think this would make a fabulous prepped ahead dish for having people over.

2 tablespoons extra-virgin olive oil

1 ½ pounds boneless, skinless chicken breasts or thighs

Kosher salt and freshly ground pepper

2 tablespoons salted butter

4 garlic cloves, minced or grated

1 cup dry orzo

1 cup dry white wine, such as pinot grigio or Sauvignon Blanc

1 ¼ cups low-sodium chicken broth

1 (8-ounce) jar marinated artichoke hearts, drained and roughly chopped

½ cup pitted green olives

Zest and juice of 1 lemon

½ cup cubed or crumbled feta cheese, for serving

1 tablespoon chopped fresh dill, for serving

Note: Ingredients may have been altered from the original.

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