01 Dec Creamy Chicken Mushroom Orzo With English Peas
Creamy Chicken Mushroom Orzo With English Peas
Getting a healthy meal to the table for your family can be challenging. This is an easy comfort meal prepared in one dutch oven casserole pan and takes 30 minutes to make with very little preparation. You can easily swap out the chicken thighs for chicken breast. If you use chicken breast, flatten the chicken breast out evenly with a meat mallet to ensure even cooking.Satisfyingly delicious with each bite of creamy orzo, savory mushrooms, and bright, fresh English peas are enhanced with Marsala wine and the slight sweetness of mascarpone cheese. Studies show mushrooms are rich in nutritional value and full of vitamin B. Studies also show that English peas are high in nutrients and antioxidants, helping strengthen your immune system.This tempestuous flavorsome dish is Food With a Purpose for everyday living.
Ingredients
- 1 lemon freshly squeezed
- 8 chicken thighs trimmed of fat, optional 4 chicken breasts
- to taste salt kosher
- to taste black pepper freshly ground
- 10 ounces cremini mushrooms sliced
- 1 large shallot peeled, halved, and sliced with a pinch of salt
- 3-4 sprigs thyme fresh + a couple sprigs for garnish
- 2 Tablespoons olive oil extra virgin
- 2 cups orzo
- 1/2 cup Marsala wine
- 1 quart chicken stock
- 10 ounces English Peas fresh
- 4 ounces mascarpone cheese
- 1 bunch Italian parsley roughly chopped
Instructions
Prep Ingredients
- Add freshly squeezed lemon to both sides of the chicken. Season both sides of the chicken with kosher salt and freshly ground black pepper. Set aside.
- Slice mushrooms 1/4 inch thick. Set aside.
- Peel and cut shallot in half. Thinly slice both halves of the shallot. (About a 1/4 cup) Set aside.
How to Make Creamy Chicken Mushroom Orzo With Peas
- Add olive oil to a 3.6-quart enamel dutch oven casserole pan on medium-high heat. Add chicken and smooth side to the pan when the oil is nice and hot. Sear chicken on both sides until light golden brown. Remove chicken from pan and set aside. You will have brown fond on the bottom of the pan; that’s okay; that's flavor.
- Add mushrooms, shallot, thyme, and sauté for about 5 minutes until mushrooms have rendered their moisture—season with salt and pepper. Stir in the orzo.
- Add Marsala wine to deglaze the pan for one minute to reduce and evaporate the alcohol. Continue stirring, scraping the bottom of the pan with a wooden spoon, loosening the brown bits, and keeping the orzo from sticking to the bottom of the pan.
- Lower the heat to medium, then add chicken stock, chicken, and peas. Continue stirring until the stock thickens with the orzo - About 10 minutes. Add the mascarpone cheese combining well. Continue cooking until the pasta has absorbed the liquid. Remove the thyme sprigs. Finish the dish Season with salt and pepper and garnish with thyme and Italian parsley.
- Note: If you want to speed up the preparation, you can buy pre-cut mushrooms.
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