Back to School: One-Pot Complete Chicken Dinner

In this online cooking class, you will learn how to make an entire family dinner using one pan! Juicy chicken, hearty greens, and perfectly cooked orzo pasta come together in this fast, easy and delicious dinner with minimal cleanup (and plenty of leftovers!). This recipe highlights the most important basic cooking techniques: heat management, timing, and flavor building. Your chef provides you with all necessary information in order for you to be successful.

Recipes & Ingredients

Recipe & ingredients links are below and are sent in your booking confirmation.

Technology

Connect with your chef using Zoom on your computer, tablet, or mobile device.

Be Interactive

Feel free to ask questions at any time through audio or chat. Use of video is optional.

Event Duration

75 minutes

Equipment

1 Large skillet, 10"-12" (cast iron, enameled cast iron, stainless steel)

1 large cutting board

1 knife (at least 8" preferred)

1 spatula (wood preferred, rubber)

1 zest tool (microplane or fine cheese grater)

measuring cup

Ingredients

2lb bone-in, skin-on chicken thighs (or 1.5 lb boneless skinless)

1 fennel bulb

1 leek

8oz orzo

2 ½ cups low-sodium chicken broth

3 tablespoons unsalted butter (Kerrygold preferred)

1 lemon

1 bunch flat-leaf parsley

Kosher salt (Diamond crystal or Morton)

freshly ground black pepper

red pepper flakes (optional)

Parmesan cheese (optional)

⅓ cup dry white wine (optional)