Pretend Cooking Show: Crispy Chicken with Lemon Orzo

Video Description

#PretendCookingShow: Crispy Chicken with Lemon Orzo Ina Garten, my actual, true life friend (🤗♥️👯‍♀️), has written the cookbook that will fill your beaten up soul with joy and reinvigorate your relationship with quarantine cooking: ⭐️ Barefoot Contessa: #ModernComfortFood ⭐️. I find a new future family favorite with every flip through its beautiful pages. Oh, and Ina zoomed in to cook with me and didn’t even laugh at how harried I was, how I over browned my chicken breast (it was delectable), how unskilled I am at making things pretty—you are the best, Ina, thank you for Pretend Cooking with me! ♥️ Congratulations on the release of your book—it is everything we need! ♥️ Crispy Chicken with Lemon Orzo by @inagarten1083 Ingredients: CHICKEN - ⅔ cup all-purpose flour - Kosher salt and freshly ground black pepper - 4 boneless chicken breasts, skin-on - ¼ cup canola oil - 9 Tbsp European-style unsalted butter, divided - 2 Tbsp minced fresh parsley - 1 lemon, cut into 8 wedges ORZO - Kosher salt and freshly ground black pepper - 1 cup orzo - 2 tsp grated lemon zest - 2 Tbsp freshly squeezed lemon juice - 2 Tbsp good olive oil - 1 Tbsp minced fresh dill - 1 cup (4oz) small-diced feta, preferably Greek Directions: 1. Preheat oven to 450℉. Bring 2 qts of water to a boil. 2. Combine flour, 2 tsp salt, 1 tsp pepper in shallow bowl. Heat canola oil plus 4 Tbsp of butter in a large cast-iron skillet, medium heat. 3. Dredge chicken in flour mixture. Place chicken, skin side down, in skillet and cook over medium heat WITHOUT MOVING — 12 mins. With chicken still skin side down, place skillet in oven and roast—10 mins. 4. Orzo time! Add 2 tsp salt and orzo to boiling water. Simmer uncovered for ~10 mins, until al dente. Drain. 5. Transfer orzo to a bowl and stir in lemon zest, lemon juice, olive oil, dill, 2 tsp salt, 1 tsp pepper. Fold in feta and serve hot. 6. Return skillet to stovetop, medium heat. Turn chicken skin side up, add remaining 5 Tbsp butter, and continue cooking 3-5 mins, until breasts are cooked through (130-140℉). Off heat, sprinkle on parsley. 7. Divide orzo among four plates. Slice breasts crosswise in thick slices. Arrange one breast per plate. Add a little brown butter, some lemon, sprinkle with salt. 8. YUM. Yum yum. (original post date: 10/6/2020 via http://www.instagram.com/jennifer.garner)