Mediterranean Chicken On Orzo
|Chicken||3 1⁄2 Pound|
|Olive oil||3 Tablespoon|
|Frozen pearl onions||10 Ounce|
|Sliced mushrooms||8 Ounce|
|Garlic||2 Clove (10 gm)|
|Chicken broth||1 Cup (16 tbs)|
|Plum tomatoes||1 Pound|
|Dried marjoram||1 Teaspoon|
|Dried thyme||1 Teaspoon|
|Pitted brine cured black olives||1⁄2 Cup (8 tbs)|
1. In a large frying pan, cook chicken in 2 tablespoons of olive oil over medium-high heat, turning once or twice, until browned, 5 to 7 minutes. Remove from pan.
2. Add onions to drippings in pan, reduce heat to medium, and cook, stirring, until golden, 3 minutes. Add mushrooms and garlic and cook, stirring occasionally, 3 minutes. Add broth, tomatoes, marjoram, thyme, and bay leaf. Return chicken to pan. Cover and simmer until chicken is tender with no trace of pink near bone, 20 to 25 minutes. Add olives and simmer 5 minutes longer. Remove and discard bay leaf.
3. Meanwhile, in a large pot erf boiling salted water, cook orzo until tender but still firm, about 5 minutes. Drain in a sieve. Toss orzo with remaining 1 tablespoon oil and mint.
4. Serve chicken, mushrooms, and sauce spooned over orzo.