This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Chicken Italiano
Yield: 5-6
Ansley Wall
@tidal_tastes
00:05
Prep
00:25
Cook
00:30
Total Time
Ingredients & Directions
Directions
Chicken Italiano
3 tablespoons
avocado oil
5
salt and pepper, to taste
4
chicken sausage links, cut into pieces
1 cup
onions, diced
1 pint
cherry tomatoes, halved
1 1/2 teaspoons
Italian seasoning
4-5
garlic cloves, minced
1 cup
orzo pasta
1/2 cup
white or rose wine*
1/2 cup
roasted red bell peppers, chopped
1/2 cup
Kalamata and/or Castelveltrano olives, chopped
1/4 cup
capers, drained
2 cups
chicken stock
1/3 cup
parmesan cheese, grated
- In a large Dutch oven heat avocado oil over medium-high heat.
- Season chicken with salt and pepper to desired taste, and add to the hot oil in the pan.
- Sear chicken on both sides until a nice golden brown (3-5 minutes per side) and remove from the pan.
- Add the sliced chicken sausage and cook until brown (about 3-4 minutes).
- Mix in the onions and scrape the brown bits from the bottom of the pan as they soften.
- Add tomatoes, Italian seasoning, garlic and orzo pasta to the pan and mix together.
- Stir in wine (or substitute with water or chicken stock) and let it cook down for a few minutes, continuing to scrape the bits from the bottom of the pan.
- Add the peppers, olives, capers and chicken stock. Stir and bring to a boil.
- Reduce heat to simmer and add the browned chicken pieces back to the pot, cover with a lid, and cook until the chicken reaches an internal temperature of 165°F and the orzo is cooked.
- Remove the lid, mix in parmesan cheese, add more salt and pepper if needed, and stir to combine before serving.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Chicken Italiano
Ansley Wall
@tidal_tastes
Yield: 5-6
00:05
Prep
00:25
Cook
00:30 Total Time
Ingredients
Directions
Chicken Italiano
3 tablespoons
avocado oil
5
salt and pepper, to taste
4
chicken sausage links, cut into pieces
1 cup
onions, diced
1 pint
cherry tomatoes, halved
1 1/2 teaspoons
Italian seasoning
4-5
garlic cloves, minced
1 cup
orzo pasta
1/2 cup
white or rose wine*
1/2 cup
roasted red bell peppers, chopped
1/2 cup
Kalamata and/or Castelveltrano olives, chopped
1/4 cup
capers, drained
2 cups
chicken stock
1/3 cup
parmesan cheese, grated
- In a large Dutch oven heat avocado oil over medium-high heat.
- Season chicken with salt and pepper to desired taste, and add to the hot oil in the pan.
- Sear chicken on both sides until a nice golden brown (3-5 minutes per side) and remove from the pan.
- Add the sliced chicken sausage and cook until brown (about 3-4 minutes).
- Mix in the onions and scrape the brown bits from the bottom of the pan as they soften.
- Add tomatoes, Italian seasoning, garlic and orzo pasta to the pan and mix together.
- Stir in wine (or substitute with water or chicken stock) and let it cook down for a few minutes, continuing to scrape the bits from the bottom of the pan.
- Add the peppers, olives, capers and chicken stock. Stir and bring to a boil.
- Reduce heat to simmer and add the browned chicken pieces back to the pot, cover with a lid, and cook until the chicken reaches an internal temperature of 165°F and the orzo is cooked.
- Remove the lid, mix in parmesan cheese, add more salt and pepper if needed, and stir to combine before serving.
