Creamy Chicken Orzo

• 6 bone-in, skin-on chicken thighs
• 2 tablespoon olive oil, divided
• 3 tablespoon butter
• 1 large onion, diced
• 1 cup thinly sliced sundried tomatoes
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes, optional
• 3 cups orzo
• 1 cup dry white wine
• 6 cups chicken stock or broth
• 1 tablespoon Dijon mustard
• 2 cups (35%) whipping cream
• 1 cup grated parmesan cheese
• 1 tablespoon lemon juice
• 6 cups thinly sliced, loosely packed spinach
• Salt and black pepper, to taste

1. Preheat oven to 350°F.

2. Heat a PADERNO Classic Jumbo Cooker over medium-high heat; add half of the oil.

3. Season chicken with salt and pepper, to taste; place in pan, skin side down and evenly spaced apart. Cook until skin is golden brown, about 5 minutes.

4. Turn chicken over and cook until golden. Transfer chicken to oven in uncovered pan. Roast until just cooked through to an internal temperature of 165°F, about 30 minutes.

5. Keeping oven preheated, remove chicken to a plate. Return pan to stovetop over medium-high heat (be careful as the handles will be very hot).

6. Add remaining oil and the butter; sauté onion until softened, about 5 minutes. Add the sundried tomatoes, garlic and red pepper flakes, if using. Cook until fragrant, about 3 minutes.

7. Add the orzo and toast, stirring, about 2 minutes. Pour in the wine to deglaze, scraping the bottom of the pan. Pour in the stock and mustard; bring to a boil, stirring.

8. Return the chicken and any accumulated juices to pan, skin side up. Cover and return pan to oven; cook until liquid is absorbed and orzo is tender, 10 to 15 minutes.

9. Remove chicken to platter. Return pan to stovetop over high heat; stir in cream, parmesan cheese and lemon juice. Bring to a boil; add spinach, stirring until wilted, about 1 minute. Serve orzo with chicken thighs.

Tip: Garnish with a pinch of lemon zest or red pepper flakes, if desired.