Skillet Chicken and Orzo

A shallow serving dish with Skillet Chicken and Orzo garnished with fresh herbs by Compelled to Cook. A cast iron skillet with a serving spoon sits in the background.
Skillet Chicken and Orzo
Print Recipe
    Servings Prep Time
    3-4 people 50 minutes
    Cook Time Passive Time
    25 minutes 2 minutes
    Servings Prep Time
    3-4 people 50 minutes
    Cook Time Passive Time
    25 minutes 2 minutes
    A shallow serving dish with Skillet Chicken and Orzo garnished with fresh herbs by Compelled to Cook. A cast iron skillet with a serving spoon sits in the background.
    Skillet Chicken and Orzo
    Print Recipe
      Servings Prep Time
      3-4 people 50 minutes
      Cook Time Passive Time
      25 minutes 2 minutes
      Servings Prep Time
      3-4 people 50 minutes
      Cook Time Passive Time
      25 minutes 2 minutes
      Ingredients
      Servings: people
      Instructions
      1. Preheat oven to 350℉
      2. Heat 1/2 tbsp oil in a cast iron or oven-safe skillet over medium-high heat. Pat chicken dry with a paper towel. When the oil is hot add chicken thighs and cook about 5-6 minutes per side until skin browned. Remove to a plate.
      3. Using the same skillet, heat the remaining oil until hot over medium-high heat. Add mushrooms and allow to cook without stirring until bottoms are golden and moisture is starting to evaporate. Once they have browned give them a stir and continue to cook for 1-2 minutes. Add garlic and shallots and cook for 3-5 minutes until starting to soften, stirring occasionally.
      4. Add wine and allow to reduce for about 3 minutes. Stir in broth, orzo, cream cheese, herbs, salt and pepper. Once the cream cheese is fully incorporated add the chicken back to the pan with the skin side up. Push chicken down into pasta as far as they will go. Cover with a lid or tin foil and bake for 20-25 minutes.
      5. Remove from oven and turn oven to broil. Sprinkle with parmesan cheese and broil for 1-2 minutes to melt the cheese. Remove from oven and allow to rest for 2 minutes prior to serving.
      Recipe Notes

      I personally like the garden vegetable cream cheese, however you may also like the garlic cream cheese.

      Mushroom Bacon Risotto

      Mushroom Bacon Risotto
      Print Recipe
        Servings Prep Time
        3 people 10 minutes
        Cook Time
        43-45 minutes
        Servings Prep Time
        3 people 10 minutes
        Cook Time
        43-45 minutes
        Mushroom Bacon Risotto
        Print Recipe
          Servings Prep Time
          3 people 10 minutes
          Cook Time
          43-45 minutes
          Servings Prep Time
          3 people 10 minutes
          Cook Time
          43-45 minutes
          Ingredients
          Servings: people
          Instructions
          1. In a large skillet fry bacon over medium heat until crisp tender and most of the fat has rendered. Remove to a paper towel lined plate and reserve fat. Once bacon has cooled enough to handle, coarsely chop.
          2. Using same skillet, increase heat to medium high and add 1 tbsp of bacon fat. Add sliced mushrooms and cook until starting to brown and moisture has evaporated, about 8 minutes. Remove from pan and set aside.
          3. In same skillet over medium heat add 1 tbsp of bacon fat and chopped shallot and sauté until starting to soften but not brown, about 2 minutes. Add minced garlic and continue to cook for 1 minute, stirring often.
          4. Stir in rice and continue to sauté and stir until rice is coated, about 1 minute. Add wine, stirring to combine and scraping up any bits stuck to the pan. Allow to be mostly absorbed, about 1 minute.
          5. Adjust temperature to medium and add 1/2 cup of broth, stirring to combine and allowing broth to absorb. Continue adding broth by the 1/2 cup, allowing each portion to be mostly absorbed before adding more, stirring often.
          6. When down to the last cup of broth, test for texture and add more broth if desired, saving 1/4 cup for finishing. When the rice is al dente and the last addition of broth has been absorbed, stir in mushrooms and bacon. Add remaining 1/4 cup of broth, parmesan cheese, butter and parsley. Season with salt and freshly ground pepper. Serve immediately.
          Recipe Notes

          Makes approximately 4 1/2 cups of risotto, enough for 3 main dish servings or 6 side dish servings.

          Tarragon Chicken Cutlets

          Tarragon Chicken Cutlets
          Print Recipe
            Servings Prep Time
            3-4 people 20 minutes
            Cook Time
            20 minutes
            Servings Prep Time
            3-4 people 20 minutes
            Cook Time
            20 minutes
            Tarragon Chicken Cutlets
            Print Recipe
              Servings Prep Time
              3-4 people 20 minutes
              Cook Time
              20 minutes
              Servings Prep Time
              3-4 people 20 minutes
              Cook Time
              20 minutes
              Ingredients
              Servings: people
              Instructions
              1. In a shallow bowl stir together flour, salt and pepper. Set aside. Cut off fillet from chicken breast if attached. Slice each chicken breast horizontally into two pieces. Cut each piece in half, giving 4 pieces of similar size per chicken breast, plus the fillet if included. Place each piece, including fillet between two pieces of parchment paper. Pound with a flat mallet until 1/4" thick.
              2. Heat 1 tbsp oil in a large skillet over medium high heat. Toss chicken pieces in flour and shake off excess. Fry half of the chicken pieces 2 minutes per side and remove to plate and keep warm. Repeat with remaining oil and chicken.
              3. Reduce heat to medium and add 1 tbsp of butter to pan, add chopped shallot and sauté for 1 minute until softening but not browning. Add wine, stirring and scraping the pan to remove all the cooked bits. Stir in broth and reduce for 3-4 minutes until about 1/2. Whisk in mustard and butter, 1 tbsp at a time, allowing each to incorporate before adding more. Stir in lemon juice and tarragon. Season with salt and pepper. Add chicken cutlets back to pan and spoon with sauce. Serve immediately.

              Rack of Lamb with Pomegranate Sauce


              Rack of Lamb with Pomegranate Sauce
              Print Recipe
                Servings Prep Time
                2-3 people 30 minutes
                Cook Time Passive Time
                25 minutes 10 minutes
                Servings Prep Time
                2-3 people 30 minutes
                Cook Time Passive Time
                25 minutes 10 minutes
                Rack of Lamb with Pomegranate Sauce
                Print Recipe
                  Servings Prep Time
                  2-3 people 30 minutes
                  Cook Time Passive Time
                  25 minutes 10 minutes
                  Servings Prep Time
                  2-3 people 30 minutes
                  Cook Time Passive Time
                  25 minutes 10 minutes
                  Ingredients
                  Lamb
                  Pomegranate Sauce
                  Servings: people
                  Instructions
                  Lamb
                  1. Preheat oven to 425℉. Trim lamb rack of excess fat and clean off bones if needed. Season lamb on all sides with salt and pepper. Over high heat, heat canola oil in a pan large enough to fit the lamb rack. Brown lamb rack on all sides. Remove from pan and place meat side up on a baking sheet lined with foil.
                  2. In a small bowl whisk together Dijon mustard, mayonnaise, garlic, 2 tsp olive oil and herbs de provence. Smear onto all sides of lamb giving the upper meat side the most attention.
                  3. In another small bowl stir together panko bread crumbs, remaining 2 tsp olive oil and 1/8 tsp of both salt and freshly ground pepper. Pack this mixture onto mustard coating on the meat side only, which will include the sides of the lamb rack.
                  4. Clean up any stay crumbs that have fallen onto baking sheet as they tend to burn. Place lamb into preheated oven and cook for 25-30 minutes or until a thermometer registers 125℉-130℉ for medium rare. Remove from oven and allow to rest for 10 minutes. Cut between bones into chops and top with pomegranate sauce, serve immediately.
                  Sauce
                  1. In a small sauce pan heat butter over medium heat. Add shallots and sauté for 2-3 minutes until starting to soften but not browning. Add beef broth and rosemary sprig. Increase heat and bring to a steady simmer and allow to reduce for about 2 minutes. Stir in port and continue to reduce for about 10 minutes until sauce has thickened and is syrupy. Remove from heat and remove rosemary sprig. Stir in apricot jam and pomegranate molasses. Spoon over lamb chops and serve immediately, serving any extra sauce on the side.
                  Recipe Notes

                  Sauce can be made a day ahead and gently rewarmed for serving.

                  Braised Celery and White Beans


                  Braised Celery and White Beans
                  Print Recipe
                    Servings Prep Time
                    4 servings 20 minutes
                    Cook Time Passive Time
                    75 minutes 45 minutes
                    Servings Prep Time
                    4 servings 20 minutes
                    Cook Time Passive Time
                    75 minutes 45 minutes
                    Braised Celery and White Beans
                    Print Recipe
                      Servings Prep Time
                      4 servings 20 minutes
                      Cook Time Passive Time
                      75 minutes 45 minutes
                      Servings Prep Time
                      4 servings 20 minutes
                      Cook Time Passive Time
                      75 minutes 45 minutes
                      Ingredients
                      Servings: servings
                      Instructions
                      1. Preheat oven to 350℉. In a large sauté pan, cook bacon until just starting to crisp and most of the fat has rendered. Remove bacon to a paper towel lined plate using a slotted spatula. Reserve approximately 2 tbsp of bacon fat in pan.
                      2. Over medium heat, add sliced shallots and garlic to bacon fat and sauté for 1-2 minutes until the shallots are starting to soften. Add celery and sauté for an additional 2 minutes.
                      3. Stir in broth and allow to simmer over medium low heat for 5-7 minutes, stirring occasionally. Whisk cornstarch into canned tomato juice until dissolved. Add to pan along with canned tomatoes. Heat until mixture comes to a simmer and thickens. Stir in cannelloni beans, smoked paprika, fresh herbs, salt and pepper.
                      4. Divide equally between 4 individual coquette dishes or ramekins. Place on a large baking sheet and cover with foil. Bake for 45 minutes. Top each with 1/4 cup of grated cheese and broil until cheese has melted and is golden. Serve with crusty bread if desired.