Flavors by Alessandra

Prep the Chicken
1 Pat chicken thighs dry and season generously with salt. Avoid pepper on the skin side to prevent burning; add it later if desired.
Sear the Chicken
3 Place the chicken thighs, skin side down, in a cold, large skillet. Turn the heat to medium-low and let the fat render while the skin crisps and turns golden brown, about 15–20 minutes.
4 Flip the chicken, raise the heat to medium-high, and sear the other side for 2–3 minutes. Remove the chicken from the pan and set aside.
Caramelize the Onions
6 Add the sliced onions to the skillet with the rendered chicken fat. Cook over medium heat, stirring occasionally, until soft, golden, and caramelized, about 15–20 minutes.
7 Stir in the minced garlic and cook for 1 minute, until fragrant.
Toast the Orzo
9 Add the orzo to the skillet and toast for 2–3 minutes, stirring frequently to prevent burning.
Deglaze the Pan
11 Pour in the white wine (or chicken broth) to deglaze the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom for extra flavor.
Add Broth and Chicken
13 Stir in 3 cups of beef broth and fresh thyme sprigs. Return the chicken thighs, along with any juices, to the skillet. Nestle them into the orzo mixture.
14 Reduce the heat to medium and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and the chicken is fully cooked (internal temp 165°F/74°C). Add additional broth if needed to prevent sticking.
Broil with Gruyere
16 Sprinkle grated Gruyere over the chicken and orzo. Place the skillet under the broiler for 1–2 minutes, until the cheese is melted and golden brown.
Finish and Serve
18 Remove from the oven, garnish with chopped parsley, and serve immediately.