Chicken Thighs And Orzo

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 4 ounces pancetta or 4 slices bacon, chopped
• olive oil
• 6 skinless chicken thighs
• 2 (14 1/2 ounce) cans diced tomatoes with onion and garlic
• 1 cup dried orzo pasta
• 2 garlic cloves, minced
• 1 cup water
• 1/3 cup kalamata olive
• 1/4 cup fresh basil, torn
• 1 (6 ounce) bag baby spinach leaves
• 3 ounces garlic and herb goat cheese (about 1/3 cup)

Recipe

• 1 in a 5 to 6 quart dutch oven, cook pancetta until browned. remove pancetta, reserving 2 tablespoons drippings (add olive oil if necessary to equal 2 tablespoons.) drain meat on paper towels & set aside.
• 2 brown chicken in drippings about 10 minutes, turning to brown evenly. drain off fat.
• 3 add undrained tomatoes, orzo, garlic & 1 cup water. bring to a boil & reduce heat.
• 4 simmer, covered, 25 to 30 minutes or until chicken is done (180ºf on meat thermometer) & orzo is tender.
• 5 if necessary, cook an additional 2-3 minutes uncovered to thicken the pan sauce.
• 6 stir in pancetta, olives and basil & heat through.
• 7 to serve, divide spinach among 6 plates. top each with a thigh, some of the orzo mixture & some of the cheese.