大象传媒

This is a great way to use up leftover veg that's looking a bit sad in the fridge. You could also use leftover roast chicken and add at same time as the greens or perhaps use roast lamb and swap half the chicken stock for a tin of tomatoes and add a cinnamon stick. It's so versatile and ready in around 15-20 minutes and very cheap!

One Pot Chicken Orzotto with Greens:

Ingredients: (serves 4)

50g butter
4 chicken thighs, bone removed
1 onion, finely chopped
1 courgette
3cloves garlic, chopped
300g orzo
250ml cream sherry
Hot Chicken stock, enough to cover,
Few handfuls chopped greens like sprout tops, cavelo nero, white sprouting broccoli.
Salt & pepper
Knob of butter to finish

Method:

Melt 50g butter in a heavy based casserole pan/saucepan then place the chicken thighs in skin side down and leave to brown without touching them over a medium high heat for a few minutes.

Add the onions, stir and cook to soften not colour. Once soft add chopped courgette and cook for a minute or so. Add garlic and orzo and stir to coat in the butter.

Add sherry and cook for a minute to boil off the alcohol then add enough hot stick to ensure all the contents of the pan are covered and with about 1cm extra stock covering. Put a tight fitting lid on, reduce heat to medium-low and allow to cook I disturbed for about 7 minutes.

Scatter the greens over the orzo and recover with the lid, leave for a further few minutes then check by tasting both the greens and orzo to see if cooked. If happy stir in the butter and seasoning, leave to sit off the heat, covered for a minute then divide between bowls and dive in.

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