Chicken, Orzo and Beets Recipe, by Carmen in the Garden
Channel: Le Creuset
Date: 2024-04-09

A stunning garden-to-table spring dinner, courtesy of @CarmenInTheGarden. 🌸 Here's how to make her Chicken, Orzo and Beets, made with a Petal Braiser and served alongside pieces from our Iris Collection.

Signature Petal Braiser in Shallot: https://bit.ly/432FFiJ
Iris Collection Serving Bowl, Platter, and Petal Vase: https://bit.ly/49C468w
Gold Measuring Cups: https://bit.ly/4aKBMSi

Ingredients:
4 bone-in, skin-on chicken thighs
Salt and pepper
Olive oil
½ onion, diced
2 cloves garlic, minced
4 small beets or 1 large beet, chopped
1 cup orzo
2 cups broth
Fresh parsley, for garnish

For the salad:
Bib lettuce
Toasted walnuts
Crumbled feta cheese

For the vinaigrette:
1 minced shallot
1 tablespoon Dijon mustard
Juice of ½ lemon
½ cup extra virgin olive oil
Salt and pepper, to taste

Instructions:
1. Preheat your oven to 375°F.
2. Season the chicken thighs with salt and pepper. Heat olive oil in a braiser over medium-high heat. Sear the chicken on both sides until golden brown about 5 minutes on each side. Remove the chicken and set aside.
3. In the same braiser, add the diced onion and sauté until translucent. Add the minced garlic and chopped beets. Add more salt and pepper to taste.
4. Stir in the orzo, mixing well to coat with the vegetable mixture. Pour in the broth and bring to a simmer.
5. Place the seared chicken thighs back into the braiser, nestling them into the orzo and vegetable mixture.
6. Put the braiser lid on and transfer the braiser to the preheated oven and bake until the chicken is cooked through and the orzo is tender, about 30 minutes.
7. While the chicken is baking, prepare the salad. Toss bib lettuce with toasted walnuts, crumbled feta cheese, and the prepared vinaigrette made from minced shallot, Dijon mustard, lemon juice, olive oil, salt, and pepper.
8. Once the chicken and orzo are done, garnish with fresh parsley. Serve hot alongside the prepared salad.