Skillets are superb things. Considered stylish currently, they have been an intricate part of kitchens for several years. The first best-known use of forged iron kitchen utensil dates all the way back to the Han dynasty in China, around 220 A.D. By the sixteenth century, casting techniques became widespread in Europe, quickly thenceforth this versatile equipment has been a staple in households all over the globe.
There are some reasons why forged iron skillets (and cookware) has become so incredibly popular in recent years. The main reason is the health considerations. Several non-stick coated pans were shown to emit harmful fumes once they are heated past a specific temperature. Cast iron lasts forever provided you care for it properly. Lastly, cast iron is visually appealing and getting used more often for presentation purposes.
Skillet Chicken With Orzo And Pesto
- 2 1/2-3 pounds Bone-in, skin-on, organic chicken thighs, trimmed
- 1 tbsp Olive oil Extra Virgin
- 1 tbsp Unsalted butter
- 2 cups Orzo
- 1 cup Yellow onion Small dice
- 2 nos Garlic cloves Grated
- 1 1/4 cups Chicken stock Good quality
- 1 cup Canned diced tomatoes
- 1 tsp Salt
- 1/4 tsp Black Pepper
- 1/3 cup Basil pesto
- 2 tbsp Fresh parsley finely chopped
- Pat the chicken dry with paper towel and season the chicken on both sides with salt. Set aside.
- Place the olive oil and butter in a large cast iron pan and place over medium-high heat. When hot, add the chicken (skin side down). Let cook for about 5 minutes or until the chicken has browned nicely. Using tongs, carefully turn the chicken and cook on the other side for an additional 5 minutes. Remove the chicken from the pan and place on a plate near your work station.
- Place the pan back over the heat and add the orzo, using a spatula, mix to coat and cook until the pasta begins to brown, about 2 minutes. Reduce the heat to medium, add the chopped onions and cook for an additional 2-3 minutes until softened. Add the garlic and cook 30 seconds longer.
- Place the seared chicken in the pan with the orzo. Add the chicken stock, tomatoes, salt, and pepper. Increase the heat back to medium-high and bring to a boil. Once boiling, lower the heat and bring to a simmer. Cover and cook until the orzo has almost absorbed all the liquid and the chicken is cooked through about 15-20 minutes.
- Remove the pan from the heat and swirl in the pesto. Cover again and allow to sit for about 5 minutes. Garnish with parsley (if using) and serve directly from the pan.
Recipe Credit : Simmer + Sauce
Image Credit : Simmer + Sauce