Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup orzo pasta
- 1.5 cups unsweetened purple grape juice
- 2 cups chicken broth
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
Instructions
- Step 1: Season the chicken thighs generously with salt, pepper, and 1/2 teaspoon of the dried thyme. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken for 4-5 minutes per side until deeply golden brown; remove the chicken from the skillet and set aside, leaving the drippings.
- Step 2: Reduce the heat to medium. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Pour in 1 cup of the grape juice, scraping up any browned bits from the bottom of the pan. Bring the juice to a simmer and reduce it by about half (a slight syrupy consistency), which should take 3-5 minutes.
- Step 3: Stir the orzo pasta into the skillet, ensuring it is coated in the grape reduction. Add the chicken broth, the remaining 1/2 cup of grape juice, and the remaining 1/2 teaspoon of dried thyme. Bring the mixture to a boil, then reduce the heat to low.
- Step 4: Cover the skillet and let the orzo simmer gently for 12-15 minutes, or until the liquid has been mostly absorbed and the orzo is tender. Check and stir occasionally to prevent sticking.
- Step 5: Slice the seared chicken thighs into strips or cubes. Return the chicken and any accumulated juices to the skillet, stirring them gently into the orzo. Cover and allow to heat through for 2 minutes before serving.
Notes
- Leftovers keep well in the refrigerator for up to 3 days, though the orzo will continue to absorb the unique grape sauce, making the dish thicker upon cooling.
- When reheating on the stovetop, add a tablespoon or two of extra chicken broth or water to help loosen the thickened orzo and prevent it from sticking to the pan.
- A simple green salad with a light vinaigrette makes an excellent side, or finish the dish with a sprinkle of chopped fresh parsley and a dash of black pepper for freshness.
- The initial grape juice reduction is crucial, so ensure the liquid achieves a syrupy consistency—this intensely concentrates the flavor and acid profile, which will carry through the entire dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American