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Ingredients
  • 2 ½ to 3 pounds bone-in, skin-on chicken thighs, trimmed of excess fat
  • 1 teaspoon salt, plus more for seasoning the chicken
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon butter
  • 2 cups (12 ounces or 340g) orzo pasta
  • 1 ½ cups chopped onion (about 1 medium onion)
  • 2 cloves garlic, minced
  • 2 ¼ cups chicken stock
  • ¾  cup canned crushed tomatoes (including juices)
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley
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