- 2–4 TB olive oil
- 8 boneless skinless chicken thighs (about 3 1/2 pounds)
- salt and pepper to taste
- 1/2 pound orzo (I used whole wheat orzo)
- 2 cans artichoke hearts, drained
- 1/3 cup chopped parsley
- 1 large onion, chopped
- 4 cloves garlic, 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
- 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 plate. Reserve the skillet.
- Meanwhile, in a medium pot of boiling salted water, cook the orzo until al dente, about 5 minutes. Drain and add the remaining olive oil and 3 tablespoons parsley.
- In the reserved skillet, cook the onion and garlic in the chicken drippings over medium heat until softened, 7 minutes. Add the artichoke hearts, wine, chicken broth and cherry peppers and boil until reduced by half, about 3 minutes. Add the remaining parsley, fresh ground pepper 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.
- Serve with sprinkled Parmesan cheese.