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One-pan dishes are all the rage and this is a perfect example of how easy it can be to make a delicious dish in your cast iron skillet. This awesome dish marries fresh mushrooms, dried porcini mushrooms, Favuzzi mushroom truffle puree and Rummo orzo. Comfort food at its best with a bit of elegance.



Yields6 Servings
Prep Time45 minsCook Time30 minsTotal Time1 hr 15 mins

 3 Tbsp Olive oil, divided
 6 Chicken thighs (either bone-in skin on or boneless skinless)
 1 onion, thinly sliced
 2 cloves garlic, minced
 4 cups Chopped mushrooms (cremini, shitake, king oyster etc.)
 1 tsp Fresh thyme
 1 ½ cups Rummo Orzo
 ¼ cup White wine
 salt and pepper to taste

1

Preheat oven to 400⁰F.

2

Rehydrate the porcini mushrooms in 2 cups of hot water for at least 30 minutes.

3

Heat 1 Tbsp olive oil in a 12-inch cast iron (or stainless steel) skillet over medium-high heat. Season both sides of the chicken thighs with salt and pepper. Place them skin side down first on a single layer in the skillet and sear until golden brown, 3-4 minutes. Flip the chicken over and cook the other side for 2-3 minutes or until turns golden brown.

4

Remove the chicken from pan onto a plate and set aside.

5

Heat remaining oil in the same pan over medium heat. Add the onion and sauté until slightly softened. Add the garlic and cook for another minute.

6

Add the mushrooms and sauté until some water has been released, 2-3 minutes. Add the porcini mushroom to the pan and cook for another minute. Reserve 1 cup of porcini water.

7

Stir in the thyme. Season with salt and pepper to taste.

8

Stir in the orzo and toast for 2-3 minutes. Deglaze the pan with white wine. Add the chicken thighs back to the pan, nestling in the orzo. Add the reserved porcini water and chicken stock and bring to a rapid simmer.

9

Transfer the pan into the oven and cooking in the middle rack for 20 minutes. Carefully stir the orzo to ensure even cooking. If all the chicken stock is absorbed and the pan is dry, add a little bit more chicken stock. Then bake for another 10 minutes.

10

Adjust seasoning if necessary and serve.


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Ingredients

 3 Tbsp Olive oil, divided
 6 Chicken thighs (either bone-in skin on or boneless skinless)
 1 onion, thinly sliced
 2 cloves garlic, minced
 4 cups Chopped mushrooms (cremini, shitake, king oyster etc.)
 1 tsp Fresh thyme
 1 ½ cups Rummo Orzo
 ¼ cup White wine
 salt and pepper to taste

Directions

1

Preheat oven to 400⁰F.

2

Rehydrate the porcini mushrooms in 2 cups of hot water for at least 30 minutes.

3

Heat 1 Tbsp olive oil in a 12-inch cast iron (or stainless steel) skillet over medium-high heat. Season both sides of the chicken thighs with salt and pepper. Place them skin side down first on a single layer in the skillet and sear until golden brown, 3-4 minutes. Flip the chicken over and cook the other side for 2-3 minutes or until turns golden brown.

4

Remove the chicken from pan onto a plate and set aside.

5

Heat remaining oil in the same pan over medium heat. Add the onion and sauté until slightly softened. Add the garlic and cook for another minute.

6

Add the mushrooms and sauté until some water has been released, 2-3 minutes. Add the porcini mushroom to the pan and cook for another minute. Reserve 1 cup of porcini water.

7

Stir in the thyme. Season with salt and pepper to taste.

8

Stir in the orzo and toast for 2-3 minutes. Deglaze the pan with white wine. Add the chicken thighs back to the pan, nestling in the orzo. Add the reserved porcini water and chicken stock and bring to a rapid simmer.

9

Transfer the pan into the oven and cooking in the middle rack for 20 minutes. Carefully stir the orzo to ensure even cooking. If all the chicken stock is absorbed and the pan is dry, add a little bit more chicken stock. Then bake for another 10 minutes.

10

Adjust seasoning if necessary and serve.

One-pan Chicken, Mushroom and Truffle Bake