Italian Chicken and Orzo Skillet

• 2 lb chicken legs or thighs
• 2 Tbsp olive oil
• 1 yellow onion, chopped
• 1 medium zucchini, chopped
• 3 cloves garlic, minced
• 1 can diced tomatoes
• 1 Tbsp tomato paste
• 2 tsp Italian seasoning
• Salt and pepper, to taste
• ½ cup dry red wine
• 1 ½ cups chicken broth
• 1 cup uncooked orzo pasta
• 2 Tbsp fresh parsley, chopped
• ½ cup parmesan cheese, shredded

1. Heat oil in a large 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 zucchini, garlic, seasoning, and salt and pepper to taste. Cook for about 4 minutes, or until zucchini is golden brown.
3. Deglaze the pan with red wine, cooking until reduced by half, about 3 minutes.
4. Stir in the tomatoes and their juices, tomato paste, 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. Remove from heat, uncover, and allow to cool for 5-10 minutes. Any excess liquid will absorb into the pasta. Serve sprinkled with parsley and parmesan cheese.