Ingredients
2 tbsp sunflower oil 650g chicken thigh fillets, cubed knob of butter 2 large onions, finely diced 250g mushrooms, sliced 4 cloves garlic, crushed 225g orzo 600ml chicken stock 1 tbsp thyme, chopped Squeeze lemon juice 100g peas3 tbsp crème fraiche (optional) 2 tbsp basil, chopped 50g Parmesan, grated
Method
- Heat the oil in a large deep frying pan. Fry the chicken until sealed. Set aside on a plate.
- Add the butter to the pan. Add the onions and fry for a few minutes. Add the mushrooms and garlic and fry for 3 minutes.
- Add the orzo, stock and thyme. Stir well, cover with a lid and simmer over a low heat for 15 minutes or until most of the stock has been absorbed.
- Add the peas, lemon juice and crème fraiche and simmer for 2-3 minutes. Stir in the basil and Parmesan cheese before serving.
Login
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.
