Italian Meats and Poultry Recipes - Chicken Thighs and Orzo

Ingredients    

• 4-ounce package pancetta, chopped, or 4 slices bacon, chopped

• Olive oil (optional)

• 6 bone-in chicken thighs (about 2 1/4 pounds total), skinned

• 2 14 1/2-ounce cans diced tomatoes with garlic and onion, undrained

• 1 cup dried orzo pasta

• 1 cup water

• 2 cloves garlic, minced

• 1/3 cup pitted kalamata olives

• 1/4 cup snipped fresh basil

• 1 6-ounce bag pre-washed baby spinach leaves

• 3 ounces goat cheese with basil and roasted garlic, crumbled (about 1/3 cup)

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Method:

1. In a 5- to 6-quart Dutch oven cook pancetta until browned. Remove pancetta, reserving 2 tablespoons drippings in Dutch oven (add olive oil if necessary to equal 2 tablespoons fat).

2. Drain pancetta on paper towels; set aside. Cook chicken in drippings about 10 minutes or until light brown, turning to brown evenly; drain off fat.

3. Add un-drained tomatoes, uncooked orzo, the water, and garlic to chicken in Dutch oven. Bring to boiling; reduce heat. Cover and simmer for 25 to 30 minutes or until chicken is no longer pink (180°F) and orzo is tender.

4. If necessary, cook, uncovered, for 2 to 3 minutes or until sauce is desired consistency. Stir in pancetta, olives, and basil; heat through. Divide spinach among six plates. Top with chicken, orzo mixture, and cheese.