Directions

1. In the 3QT Sauté Pan, add 2 tablespoons of olive oil and cook over medium-high heat. While the oil is heating up, trim chicken thighs and pat dry. Season each side with salt and fresh ground black pepper, then place in Sauce Pot skin-side down, cooking for five to seven minutes. Chicken should be browned and lift easily off pan. Flip the chicken and cook for an additional three to five minutes. 
2. Remove chicken from the Sauce Pot and add diced onion, cooking for two to three minutes while stirring occasionally. Next, add in minced garlic and cook for an additional minute. Once garlic is toasted and fragrant, add butter and orzo pasta and let toast while stirring continuously until lightly browned, about one to two minutes. 
3. While the orzo is toasting in the pan, mix the stock and crushed tomatoes in a separate bowl. Then, place chicken thighs atop the toasted orzo, skin side facing up and add in the stock and tomato mixture. 
4. Cover the Sauce Pot and reduce to a low simmer, cooking until chicken thighs are internally 165℉ (verified by food thermometer) and orzo has soaked up the liquid, about 30-35 minutes.
5. Remove from heat and let stand for five minutes before serving. To serve, garnish with fresh chopped parsley and enjoy! One pan, one delish dish!