- 1 (7-ounce) bottle roasted red bell peppers
- 1 tablespoon olive oil
- 2 1/2 cups coarsely chopped leeks (about 3 large)
- 8 (4-ounce) bone-in chicken thighs, skinned
- 1 tablespoon chopped fresh thyme
- 1 teaspoon dried rubbed sage
- 3/4 teaspoon salt, divided
- 1/2 teaspoon Hungarian sweet paprika
- 1 cup fat-free, less-sodium chicken broth
- 3/4 cup kalamata olives, pitted and chopped
- 2 tablespoons fresh lemon juice
- 2 cups hot cooked orzo (about 6 1/2 ounces uncooked pasta)
- 1 tablespoon butter
- calories 428
- caloriesfromfat 30 %
- fat 14.2 g
- satfat 3.9 g
- monofat 6.7 g
- polyfat 1.8 g
- protein 30.4 g
- carbohydrate 44.8 g
- fiber 3.3 g
- cholesterol 102 mg
- iron 4.7 mg
- sodium 919 mg
- calcium 86 mg
How to Make It
Remove 1 roasted pepper from bottle; thinly slice pepper. Reserve remaining roasted peppers for another use.
Heat oil in a large nonstick skillet over medium-high heat. Add leeks to pan; sauté 5 minutes or until tender. Arrange roasted red pepper strips over leeks. Arrange chicken over roasted pepper strips. Sprinkle chicken with thyme, sage, 1/4 teaspoon salt, and paprika. Gently pour the broth around chicken; bring to a boil. Reduce heat, and simmer, covered, 15 minutes. Turn chicken over; cover and simmer 10 minutes. Add olives and lemon juice to pan; stir to combine. Cook, uncovered, 8 minutes or until chicken is done.
Toss orzo with 1/2 teaspoon salt and 1 tablespoon butter. Serve chicken and leek mixture over hot cooked orzo.
Perfect wine: Chateau St. Jean Fumé Blanc 2002 (Sonoma County, CA), $ This medium-bodied sauvignon blanc (fumé blanc is another name for sauvignon blanc) has wonderful herbal flavors, plus a hint of vanilla and a long, vibrant finish. These provide an extravagant backdrop for the meaty, herbal flavors of the chicken. Though the dish is rather bold, the wine has enough weight, character, flavor, and crispness to stand up to it.