How to make it

  • In a large skillet, heat 2 Tbs. EVOO 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. Add the artichoke hearts and cook for 2 minutes. Drain and add the remaining 2 Tbs. EVOO and 3 Tbs. dill.
  • In the reserved skillet, cook the onion and garlic in the chicken drippings over medium heat until softened, about 7 minutes. Add the wine, chicken broth and hot cherry peppers and boil until reduced by half, about 3 minutes. Add the remaining dill and hot cherry pepper liquid. Return the chicken to the skillet and simmer until heated through, about 1 minute.
  • Transfer the orzo to a platter, arrange the chicken and top with the sauce.
  • **recipe and photograph from "Every Day with Rachael Ray" magazine**

Reviews & Comments 2

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    " It was excellent "
    juels ate it and said...
    Boy, this sounds so good the way you are describing it! Can't wait to try this! Added this to "there is no choke in artichoke" group for you. Come join us!
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    This sounds so good. I can only imagine how good this is with the artichokes and hot cherry pappers. You have my 5. Great post.
    Was this review helpful? Yes Flag

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