This is an adaptation of a recipe by Regina Schrambling. I’ve made it different ways: exactly as written, with halibut instead of chicken, and now with different herbs, added capers, and no olives. It stands up well to tinkering, obviously! So feel free to change things around.
4 whole chicken legs (thighs and drumsticks) or 4-6 thighs
3 Tbsp olive oil
1/2 cup wine
2 cloves garlic, minced
1 whole lemon cut into quarters
1 bay leaf
2 Tbsp Herbs de Provence
1 Tbsp capers
1 tsp salt
1 1/2 cups orzo pasta
3 cups chicken broth
Heat olive oil to almost smoking in a sauté pan or dutch oven. Lower heat to medium-high and brown chicken on both sides, about 5-7 minutes. Remove chicken from pan and deglaze pan with wine.
Add the garlic and sauté for 1-2 minutes. Add the lemon, bay leaf, capers, and Herbs de Provence and stir to combine. Add the orzo and stir until the pasta is coated and has absorbed some of the liquid. Add the chicken broth and salt. Return the chicken to the pan, bring to a boil, and then turn heat down so that the liquid is simmering gently. Cover and cook for 30-35 minutes or until the orzo has absorbed most or all of the liquid.
Serve with a green salad or vegetable. Carrots, brussels sprouts, and broccoli all go well with this dish.