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Ingredients
Method
- ½ tbsp olive oil
- 4 whole chicken thighs
- 2 chopped onions
- 2 chopped celery stalks
- 1 chopped carrot
- 1 chopped garlic clove
- 1 tsp fennel seeds
- 200g orzo or other short pasta
- 600ml chicken stock
- 300g broccoli florets
- Chopped dill
- Heat the oil in a large casserole. Season the chicken thighs well, then cook skin-side down in the pan for 10 mins or until crisp. Turn and cook for 5 mins more, then remove and set aside. Toss the onion, carrot, celery, garlic and fennel seeds into the pan and cook for 10 mins.
- Stir in the orzo and stock and return the chicken to the pan. Bring to the boil then simmer for 5 mins. Add the broccoli, cook for 20 mins, stirring occasionally. Bubble away on high for 5 mins to reduce the sauce and thicken, then serve with a scattering of dill.
50 mins
4 serving
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