Tomato Thyme Chicken with Orzo
4 bone-in, skinless chicken thighs
1/4 cup sherry
1 medium onion, chopped
3 cloves garlic, minced
1/4 cup fresh parsley, chopped
4 sprigs thyme
1 tablespoon olive oil
1/2 teaspoon sugar
28 ounces canned plum tomatoes
3/4 cup orzo
salt and pepper
- Combine sherry, onion, garlic, parsley, thyme and sugar and marinade chicken overnight.
- Heat olive oil in a large pot over medium heat. Remove chicken from the marinade and brown in batches, then transfer to a warmed plate and cover.
- Pour marinade into the pot and raise the heat to high. Continue cooking, stirring often, until reduced to a thick syrup.
- Stir the tomatoes and orzo to the pot, then add the chicken and reduce heat to a simmer. Cook covered until chicken and orzo are cooked, about half an hour. Season with salt and pepper to taste and serve.
Makes 4 servings