Oregano Chicken with Orzo
Oregano Chicken with Orzo
8 small (or four large) chicken thighs
2 Tbsp olive oil
1 medium fennel bulb, cut into 1/2 inch pieces
1 medium onion, cut into wedges
2 cloves minced garlic
2 cups water
2 Tbsp white balsamic vinegar
2 tsps instant chicken bouillon granules
1 Tbsp snipped fresh oregano (or 1 tsp dried)
1/4 tsp crushed red pepper
1 1/3 cups orzo
1 medium tomato, chopped
1/4 cup crumbled feta cheese
1/4 cup chopped, pitted ripe olives
1 Tbsp snipped fresh oregano
In a large skillet, brown the chicken in hot oil. Drain off the fat. In a 3 1/2 - 4 quart slow cooker combine the fennel, onion and garlic. Add the chicken. In a bowl stir together the water, balsamic, bouillon, dried oregano (if using) and the red pepper flakes. Pour over the chicken.
Cover and cook, on low, for 5-6 hours or on high for 2 1/2 - 3 hours. Stir in the fresh oregano (if using).
Cook the orzo according to the package directions; drain. Stir tomato, cheese, olives and the remaining fresh oregano into orzo. Using a slotted spoon, remove chicken and vegetables from slow cooker. Serve with the orzo.
Wine Suggestion: A crisp Pinot Grigio would be a great match!