Ingredients

The following ingredients have 7 Servings
  • 5 tablespoons canola oil
  • 1/2 cup all-purpose flour
  • Kosher salt
  • Freshly ground pepper
  • 1 pound skinless and boneless chicken thighs (, cut into 1-inch pieces)
  • 4 carrots (, sliced)
  • 2 ribs celery (, chopped)
  • 1 onion (, diced)
  • 1 leek (, thinly sliced)
  • 2 cloves garlic (, minced)
  • 5 cups chicken stock
  • 1 cup water
  • 3 tablespoons lemon juice
  • 1 cup orzo pasta
  • 2 tablespoons fresh tarragon (, chopped)

Instruction

  • In an 8-quart casserole stockpot, heat 2 tablespoons of the oil over medium high heat. Add the flour to a shallow bowl and season with about 1 teaspoon each of kosher salt and pepper. Dredge the chicken in the flour, shake off the excess.
  • Place half of the chicken in the stockpot but do not overcrowd. Cook until golden, about 2 minutes per side then transfer the chicken to a bowl. Brown the remaining chicken in 2 more tablespoons of the oil.
  • Add the remaining 1 tablespoon of oil and the carrots, celery and onion to the stockpot and cook over medium heat for 3 minutes. Add the sliced leek and garlic and cook for about 2 minutes and season with salt and pepper.
  • Add the chicken stock and water and bring to a boil. Cover and simmer over low heat, stirring occasionally for about 20 minutes.
  • Add the orzo and chicken to the stockpot and cover and simmer for about 10 minutes or until orzo is tender.
  • Stir in the lemon juice, season with salt and pepper and sprinkle with tarragon. Serve immediately.