Provencal Chicken Breasts with Rosemary Orzo
Try this Provencal Chicken Breasts with Rosemary Orzo recipe, or contribute your own. "Chicken" and "Poultry" are two of the tags cooks chose for Provencal Chicken Breasts with Rosemary Orzo.
Yield: 6 Ready in 1 hours
favorite of 4 people 0 people want to try
Verified by stevemur
|1 28-oz canwhole tomatoes; drained and chopped|
|1 tbrosemary; Finely chopped|
|1 cnicoise olives; Drained, or kalamata olives|
|1 lbOrzo; (rice-shaped pasta)|
|2 tbolive oil|
|3 Wholeboneless chicken breasts with skin; (about 2.5-pounds), halved|
|2 lgGarlic; minced|
|3 tbolive oil|
|1/2 cDry white wine|
|1 tsorange zest; Freshly grated|
|4 Leeks; white part, halved lengthwise, sliced 1/4 in thick crosswise, washed well, and drained|
|2 cChicken broth|
Provencal Chicken Breasts with Rosemary Orzo Preparation
Pat chicken dry with paper towels and season with salt and pepper. In a large heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs as browned to a large plate. Add wine to casserole and boil, scraping up browned bits until almost evaporated. Add garlic, leeks, broth, tomatoes, zest and chicken with any juices accumulated on plate and simmer, covered, turning chicken once, until chicken is cooked through, about 15 minutes. Transfer chicken to a platter. Add olives to tomato mixture and boil sauce until thickened slightly. Season sauce with salt and pepper and serve with chicken and rosemary orzo. For the Orzo: Bring a 6 quart saucepan of salted water to a boil and cook orzo until tender, about 10 minutes. Drain orzo well, and in a large bowl toss with oil, rosemary, and salt and pepper.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Provencal Chicken Breasts with Rosemary Orzo. Be the first to review it!
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven