One Skillet Apricot Chicken with Orzo

 4 skin-on, bone-in chicken thighs

2 tsp salt, separated

1 1/2 tsp pepper, separated

1 cup sliced leek

1/2 lb apricots, cut in half and pit removed

1/4 cup chopped sage

2 Tbsp rosemary

1 cup orzo

2 Tbsp orange juice

2 cups chicken stock

1.  Preheat oven to 375 degrees.

2.  In a 10 or 12 inch Cast Iron  skillet, heat 1 Tbsp olive oil over medium heat.  Sprinkle the chicken thighs with 1 tsp salt and 1 tsp pepper on all sides.  Once the oil is hot, add the chicken, skin side down.  Sear until the chicken skin is deep golden brown and releases from the skillet easily, 6-8 minutes.  Remove from the skillet and set aside.

3.  In the same skillet, add prepared leeks. Saute until soft and just beginning to turn golden, 5-7 minutes.

4.  Remove the skillet from the heat and add orzo, apricots, rosemary and sage.  Stir to combine and add the orange juice and chicken stock.  Nestle the chicken thighs skin side up.  Add 1 tsp salt and 1/2 tsp pepper.

5.  Bake in preheated oven until the orzo is tender and the chicken thighs reach 160 degrees, 30-40 minutes.  Remove from oven and allow to rest 10 minutes before serving.

Recipe:  Wyse Guide