Creamy Sun-Dried Tomato & Orzo Chicken Drumsticks
March 9, 2024 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 6-8
Ingredients
- (2 packages) Chicken Drumsticks
- (2 Tbsp.) Extra Virgin Olive Oil
- (1 tsp.) Dried Oregano
- (1 tsp.) Paprika
- (1.5 tsp.) Poultry Seasoning
- (1/4 - 1/2 tsp.) Crushed Red Pepper Flakes, Optional
- (To Taste) Kosher Salt & Cracked Black Pepper
- (2 Tbsp.) Butter
- (1 Medium) Shallot, chopped
- (2-3 Cloves) Garlic, minced or grated
- (1 C) Dry Orzo Pasta
- (2/3 C) Dry white wine (or substitute chicken stock)
- (1/2 C) Chicken Stock
- (1 C) Heavy Cream
- (2 tsp.) Dijon Mustard
- (1/3 C) Grated Parmesan Cheese
- (2 C) Fresh Baby Spinach
- (7 - 8 oz. Jar) Sun-Dried Tomatoes, oil drained
- (1) Lemon, juiced
- (2-3 tsp.) Better Than Bouillon Chicken, optional
- (2-3 Sprigs) Fresh Rosemary divided, optional
Directions
Step 1: Preheat the oven to 400* F and mix all of the dried spices in a small bowl. Open and drain the sun-dried tomatoes and rough chop. Set them aside.
Step 2: Rub the chicken drumsticks with 1 Tbsp. of olive oil then coat with the spice mixture.
Step 3: Heat 1 Tbsp. of olive oil in an oven-safe skillet or Dutch oven over medium-high heat. I used a cast iron pan. When the oil is warm, carefully add the drumsticks. Sear on both sides until golden brown, approximately 4-5 minutes per side. Remove chicken from the pan and set aside.
Step 4: Add the butter and chopped shallot to the same skillet and saute for 2-3 minutes.
Step 5: Add the garlic and orzo and cook until lightly golden, approximately 3-4 minutes. Then add the wine and deglaze the pan (scrape any cooked bits off the bottom). Simmer for 4-5 minutes until the wine reduces some and the flavors are imparted into the dish.
👉Pro Tip: I used a Sauvignon Blanc white wine that I had on hand. If you don't have wine or prefer not to use it, you may substitute it with cooking wine, cooking sherry, or chicken stock.
Step 6: Add 1/2 C Chicken Stock and stir. Bring to a boil then add the heavy cream, dijon mustard, parmesan, spinach, better than bouillon, juice of one lemon, and sun-dried tomatoes. Stir until the spinach wilts.
Step 7: Place the chicken drumsticks and any juices left on the plate back into the skillet. Add two sprigs of fresh rosemary if using.
Step 8: Transfer the pan to the oven and cook uncovered for 20-30 minutes until the chicken is thoroughly cooked and the temperature reaches 165* F.
Step 9: When cooked, serve and enjoy. Garnish with a sprig of rosemary and lemon slices.
NOTE: This recipe was made with drumsticks but any bone-in chicken pieces work deliciously!
Recipe by Victoria Cook:
Victoria is a home cook turned host and cook for 100+ episodes of a private cooking show for wellness practitioners and their patients. As a lover of ethnic cuisines, she uses a variety of spices and fresh ingredients to make flavorful healthy meals for her husband and son. She loves to challenge herself with new recipes and if she can make them in an electric pressure cooker, she’s even happier.
