NEW ORLEANS —
Lemony Orzo & Chicken
4-6 chicken thighs / legs, bone-in
1 Tbsp. Creole seasoning
1/2 tsp. ground black pepper
1 Tbsp. kosher salt, divided
2 Tbsp. olive oil
1 onion, finely chopped
2 Tbsp. butter
1 1/2 cup orzo uncooked
2 garlic cloves, finely chopped
3/4 cup dry white wine
3 cups chicken stock
5 oz. baby spinach
1/2 cup heavy cream
4 oz. feta, broken into large pieces
Zest and juice of 1 lemon
Chopped parsley, for serving
Preheat oven to 400 degrees. Pat chicken dry with paper towels; season with Creole seasoning, pepper, and 1 teaspoon salt.
In a large, ovenproof skillet over medium-high heat, heat oil until shimmering. Arrange chicken skin side down in skillet in a single layer. Cook until skin is golden brown, 8 to 10 minutes. Flip and cook until the second side is golden brown, about 2 minutes. Transfer to a plate.
Reduce heat to medium. Cook onions and butter, stirring, until softened, 3 to 4 minutes. Add orzo, and garlic, season with remaining 2 teaspoons salt. Cook, stirring often, until the orzo is lightly toasted and fragrant, 2 to 3 minutes. Add wine and scrape up any browned bits from the bottom of the pan. Pour in stock and bring to a simmer. Cook, stirring frequently to prevent sticking, until liquid is slightly reduced, about 5 minutes.
Stir in spinach and cream until spinach is wilted. Return chicken to pan skin side up, along with any accumulated juices.
Transfer skillet to oven and bake, uncovered, until chicken is cooked through and orzo is tender, about 15 minutes.
Top with feta, lemon zest, lemon juice and parsley.