• 2 lb chicken legs or thighs
• 2 Tbsp olive oil
• 1 yellow onion, chopped
• 1 cup cherry tomatoes, halved
• ½ cup artichoke hearts, sliced
• ½ cup kalamata olives, sliced
• 3 cloves garlic, minced
• 2 tsp Mediterranean seasoning
• Salt and pepper, to taste
• ½ cup dry white wine
• 2 Tbsp red wine vinegar
• 1 ½ cups uncooked orzo pasta
• 2 cups chicken broth
• 1 bunch fresh basil, sliced
• 2 Tbsp fresh parsley, chopped
• ½ cup feta cheese, crumbled
• 1 lemon, cut into wedges

Instructions:

1. Heat oil in a cast iron skillet over medium high heat. Brown chicken for 3-5 minutes on each side. Remove chicken from the pan and set aside.
2. Reduce heat to medium. Cook onion until translucent, about 4 minutes. Add tomatoes, artichokes, olives, garlic, seasoning, and salt and pepper to taste. Cook for about 5 to 7 minutes, or until tomatoes are soft.
3. Deglaze the pan with white wine and vinegar, cooking until reduced by half, about 3 minutes.
4. Stir in the orzo and chicken broth. Place the chicken on top. Increase heat to high and bring mixture to a boil. Cover and reduce heat to a simmer. Cook until liquid is absorbed and chicken is done, about 12 minutes.
5. Serve sprinkled with basil, parsley, feta and lemon juice.

Serves 4

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