.artichoke chicken 2.

This is my second artichoke chicken recipe, but completely different than the first. I found this in Rachael Ray's magazine. I actually like the first one better because it has cheese (my fav) but this recipe is much healthier! See which one you prefer!



Ingredients
1/4 cup extra-virgin olive oil
6 chicken thighs
salt
1/2 pound orzo
1 can of artichoke hearts
1/2 cup finely chopped fresh dill (i used dried dill and it was just fine)
1 onion finely chopped
4 cloves garlic, finely chopped
1/2 cup dry white wine
1/2 cup chicken broth
4 jarred hot cherry peppers, thinly sliced, plus 2 TB of their liquid (I couldnt find these so I used pepperoncini peppers)

Preparation
In a large skillet, heat 2 tablespoons olive oil over medium heat. Season the chicken with salt, place in the skillet skin side down and cook until golden-brown, about 7 minutes on each side; transfer to a place. Reserve the skillet.

Meanwhile, in a medium pot of boiling salted water, cook the orzo until al dente, about 5 minutes. Add the artichokes and cook for 2 minutes. Drain and add the remaining 2 tablespoons olive oil and 3 tablespoons dill.

In the reserved skillet, cook the onion and garlic in the chicken drippings over medium heat until softened, 7 minutes. Add the wine, chicken broth and cherry peppers and boil until reduced by half, about 3 minutes. Add the remaining dill and hot pepper liquid. Return the chicken to the skillet and simmer until heated through, 1 minute. Transfer the orzo to a platter and top with the chicken and sauce. Enjoy!