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Chicken and Orzo with Lemon and Olives Recipe

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This recipe for Chicken and Orzo with Lemon and Olives, by , is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shelley Drnek
Added: Sunday, November 16, 2008


8 chicken drumsticks (I use thighs)
Salt, pepper to taste
2 T. olive oil
1-1/2 C. orzo
3 C. chicken broth
1 lrg. clove garlic, minced
1 sm. lemon, cut into 8 wedges
1 tsp. freshly squeezed lemon juice
3/4 C. pitted Kalamata olives
1 lrg. bay leaf
3 T. chopped fresh oregano, divided

Preheat oven to 350
1. Season chicken well on all sides with 1-1/2 tsp salt and 1 tsp. pepper.
2. In a Dutch oven or large stockpot, heat the olive oil over med-high heat. Working in batches, brown the chicken well on all sides, about 5 min. Remove from pan.
3. Add the orzo, chicken stock, garlic, lemon wedges and juice, olives, bay leaf and 1 T. of the oregano. Stir to combine all ingredients, then return the chicken to the pan. Cover and transfer to the oven. Bake 25-30 minutes until the chicken is done (the meat will be firm and its juices will run clear). Taste and adjust the seasoning if necessary, sprinkle with the remaining oregano and serve.

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