Crispy Chicken Thighs with Creamy Oniony Orzo

Ingredients:

• 5 chicken thighs (about 2 lbs)

• 2 yellow onion

• 2 tbsp vinegar

• 4 tbsp butter

• 1/2 cup white wine

• 4 oz creme fraiche

• 1/4 cup heavy cream

• 1 1/2 cups water

• 1 tsp whole ground mustard

• 1 tbsp Dijon mustard

• salt and pepper to taste

• parsley for garnish

Directions:

1) Set your chicken thighs on a paper towel-lined cooling rack. Salt the chicken. Let sit out for 30 minutes.

2) After 30 minutes, heat a cast iron pan to medium-high heat. Dry the chicken, oil your pan, and place the thighs skin side down into the hot pan. Let the chicken crisp until the skin releases from the pan and is golden brown about 8-10 minutes. Flip the chicken and let it cook for about 8-10 more minutes or until it is completely cooked through. Remove the chicken from the pan and place onto a paper towel-lined cooling rack.

3) Slice your onions, and toss them into the same pan with the chicken drippings at medium-high heat. Add the vinegar and butter, and let the onion caramelize for about 30 minutes or until completely cooked down.

4) Add the orzo and stir around allowing it to toast. Add the white wine and water and let the orzo simmer for about 10-12 minutes or until completely cooked through. Lower the heat slightly and add the cream, creme fraiche, mustards, salt, and pepper. Stir until combined.

5) Return the chicken thighs to the skillet and top with more pepper and parsley. Enjoy!