+ leftovers


Ingredients checklist
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Mushroom Orzotto

35 minutes
35 minutes

with Crispy Chicken Thigh

If you're looking for the ultimate comfort food then stop right here!

  • Preheat your oven to 180C.
  • Roughly chop the Porcini then pop in a heat proof jug, top up to a pint with boiling water and leave to soak.
  • Place the Chicken skin side up on a baking tray, season with salt & pepper and pop in the oven for about half an hour until cooked through & crispy.
  • Add a little butter to a pan then add the onion & garlic & cook on low for around 5 minutes until softened & translucent.
  • Add in the Mushrooms and cook until they have broken down then add the Orzo.
  • Pour the Porcini Mushrooms and all the Water into the pan, add the stock pot then give it a really good stir.
  • Pop the lid on the pan, bring it to the boil then turn down to a simmering heat & cook with the lid on until the pasta is al dente, stirring occasionally to make sure the pasta doesn't stick. Add a little more water if needed.
  • When cooked, add the Cream and Parmesan and cook for a couple more minutes.
  • Serve into bowls then top with the chicken and a sprinkling of fresh parsley and enjoy!