A one-dish oven bake....
It was my first time using orzo pasta - a rice-shaped pasta - so I didn't know how it would behave. Turned out quite robust I think. It's quite confusing to the eye though when you think you see rice but it's.... pasta!
I fused together these two recipes, retaining the ingredients which I had, and adjusting the method - each of them sounds good though and worth trying when you have the ingredients.
https://www.bbcgoodfood.com/recipes/creamy-chicken-bean-leek-traybake
https://www.bbcgoodfood.com/recipes/chicken-cacciatore-one-pot-orzo
Here's what I did:
Ingredients, in order of use:
4 chicken pieces (I used skinned but bone-in legs)
1 onion
2-3 cloves garlic
400g stock (or enough to come about two-thirds way up the chicken in your dish)
big handful chopped frozen green beans
2-3 teaspoons mustard
100g creme fraiche (or could use cream, or for different vibe, chopped tomatoes)
few black olives
salt and pepper, dried herbs to taste
Method:
1. Arrange chicken in dish, with seasoning and put in oven to bake at 170c (fan) or 190c otherwise, while you ready the other ingredients (say 5.30pm)
2. Chop onion and crush garlic and add to oven dish (5.40pm). If you have leeks, you could add them at this stage. (Or if losing time, just saute these in a frying pan and add with step 3.)
3. Add frozen green beans and hot stock (about 5.50pm)
4. When it's been bubbling for a short while (to kick start green beans), take out and stir through the mustard, creme fraiche, olives and the orzo pasta, ensuring all the orzo is under liquid. [about 6.05pm]
5. Check the orzo is cooked or needs more liquid - about 6.20pm. Just add some boiling water if needed (I did!) and some more minutes of cooking.
Fluff and break-up the orzo a bit before serving with crusty garlic bread, and maybe some green leaves.
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