Chicken and Leek Orzo One-Pot

Ingredients

• 300 g orzo pasta
• 500 g chicken thigh fillets, diced
• 2 leeks, sliced
• 900 ml chicken stock
• 2 clove garlic
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 10 g fresh tarragon, chopped

Method

1. 1

   Heat the olive oil in a large, deep frying pan or casserole over a high heat. Season the chicken and brown in batches for 4-5 minutes, then set aside.

2. 2

   Reduce the heat to medium, add the leeks and garlic to the same pan, and soften for 5 minutes.

3. 3

   Return the chicken to the pan, stir in the orzo and Dijon mustard, then pour over the stock.

4. 4

   Bring to a simmer and cook for 12-15 minutes, stirring frequently, until the orzo is tender and has absorbed most of the stock.

5. 5

   Stir in the tarragon, check the seasoning, and serve straight from the pan.