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Chicken, Bacon and Leek Orzo

Name: Chicken, Bacon and Leek Orzo
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2x 200g/7oz Chicken Breasts; 1 tsp Paprika; 1/2 tsp EACH: Salt, Onion Powder, Garlic Powder; 1/4 tsp Black Pepper; Olive Oil, (as needed); 220g / 7.8oz Streaky Bacon, (diced (see notes); 2 tbsp Butter; 2 medium/large Leeks, (dark green part removed and discarded, then finely dice the lighter part); 2 cloves of Garlic, (finely diced); 3-4 sprigs of Fresh Thyme; 400g / 2 cups uncooked Orzo (see notes); 1 litre / 4 cups Chicken Stock, (or as needed); 240ml / 1 cup Double/Heavy Cream, (leave at room temp); 2 tsp Dijon Mustard; 1/8 tsp Ground Nutmeg; 40g / 1/2 cup freshly grated Parmesan, (plus more to serve if desired); 4 Lemon Wedges, (to serve)

4 servings

μερίδες

20 minutes

χρόνος ενεργούς προετοιμασίας

55 minutes

συνολικός χρόνος

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Υλικά

2x 200g/7oz Chicken Breasts

1 tsp Paprika

1/2 tsp EACH: Salt, Onion Powder, Garlic Powder

1/4 tsp Black Pepper

Olive Oil, (as needed)

220g / 7.8oz Streaky Bacon, (diced (see notes)

2 tbsp Butter

2 medium/large Leeks, (dark green part removed and discarded, then finely dice the lighter part)

2 cloves of Garlic, (finely diced)

3-4 sprigs of Fresh Thyme

400g / 2 cups uncooked Orzo (see notes)

1 litre / 4 cups Chicken Stock, (or as needed)

240ml / 1 cup Double/Heavy Cream, (leave at room temp)

2 tsp Dijon Mustard

1/8 tsp Ground Nutmeg

40g / 1/2 cup freshly grated Parmesan, (plus more to serve if desired)

4 Lemon Wedges, (to serve)

Οδηγίες

Horizontally slice both chicken breasts right through the centre to create 4 even-sized breasts, then coat both sides in the seasoning. Place to one side.

Add the bacon to a large, deep saucepan with the heat off. Turn the heat to medium and fry the bacon until crisp with the fat rendered out. Use a slotted spoon to remove the bacon and place to one side, leaving the excess fat in the pan.

Top the pan up with oil if there's less than a tbsp or so of fat (just eyeball it), then raise the heat slightly to medium-high. Add the chicken and fry both sides for around 3 minutes until lightly charred on the outside and just about cooked through the centre. Remove and place on a plate to one side, then loosely cover with foil to keep warm.

Melt the butter in the pan, then add the leeks, garlic and thyme. Sweat the leeks right down until they're nicely soft and golden (lower the heat if you need to). Stir in the uncooked orzo, pour in the stock and cream, then stir in the mustard and nutmeg. Simmer until the orzo is cooked through and the sauce thickens to a risotto-style consistency (it thickens more as it rests). Give a good stir now and then. If the sauce dries up before the orzo cooks, just add in more stock (or boiling water) as needed.

Stir in the resting juices from the chicken, then stir in the parmesan and bacon. Adjust seasoning with salt and pepper.

Plate up the orzo (removing the thyme stalks as and when you find them) with the chicken thinly sliced on top. Serve with extra parmesan and lemon juice to taste. Enjoy!

Διατροφή

Μέγεθος Μερίδας

Θερμίδες

1016 kcal

Συνολικά Λιπαρά

54.76 g

Κορεσμένα Λιπαρά

19.64 g

Ακόρεστα Λιπαρά

12.367 g

Τρανς Λιπαρά

0.321 g

Χοληστερόλη

167 mg

Νάτριο

1789 mg

Συνολικοί Υδατάνθρακες

91.27 g

Διαιτητικές Ίνες

12.2 g

Συνολικά Σάκχαρα

4.99 g

Πρωτεΐνη

42.61 g