I’ve made one recipe — Lemon Orzo Skillet with Chicken and Artichokes — which I’d classify definitely as a weeknight winner but as Serena notes, “it’s equally awesome for entertaining given the sophisticated flavor profile (artichokes and “notes of citrus” = instant fancy).” Agreed! I was drawn to the recipe for three reasons: As promised, the recipe came together very quickly, leaving me with an incredibly delicious dinner and few dishes to clean. What I love about the recipe is that because everything cooks in a single skillet, the ingredients all flavor each other: the orzo absorbs the seasonings of the marinated artichoke hearts, the artichoke hearts absorb the juices of the chicken, the herbes de Provence infuse the whole dish, making everything especially tasty. Fresh lemon juice and zest along with a handful of parsley brighten it all up at the end. If you wish, you can blanket the pan with a layer of cheese, stick it under the broiler, and then, as Serena says, “bask in your casserole compliments,” but I’ve yet to make it this far — I find it delicious as is straight from the stovetop. If you, however, find yourself with a blistered and bubbling skillet, I have no doubt you will have zero regrets. PS: Dude Diet Apple Pie Overnight Oats PPS: 18 One-Pot Wonders Serena Wolf’s The Dude Diet Dinnertime: Here’s the play-by-play: Gather your ingredients. I highly recommend Trader Joe’s grilled artichoke hearts if you can find them. First, brown the thighs in a little bit of oil for 3 minutes a side. Transfer chicken to a plate, then toast the orzo along with some minced garlic in the same skillet. Add water (or stock), the artichoke hearts, herbes de Provence, and the chicken. Cover, and cook for about 15 minutes. Transfer chicken to a board, and cut into cubes. Get together the finishing touches: grated cheese, minced parsley, lemon zest and juice. Add the cheese to the skillet. Add the parsley to the skillet. Stir to combine. At this point, you could cover it with a layer of cheese and broil it, but I love it just the way it is. Serve immediately! 4.9 from 27 reviews Artichoke hearts: If you have a Trader Joe’s, look for their grilled artichoke hearts. They come in a box. They are delicious. With the Trader Joe’s variety, I simply cut in half (or leave whole if I’m feeling lazy). Another option is Monterey Farms ArtiHearts, which you can order by the case. A note about the recipe: In the book, the final step calls for covering the skillet with a thin layer of cheese, and broiling it. I don’t do this because: 1. I find it totally delicious with just a few handfuls of parmesan cheese stirred in at the end. 2. My children don’t yet appreciate the wonders of blistered and broiled cheese. But, I’ve included instructions for broiling if you like this idea. You’ll need 1.5 cups cheese total, if you do. Serena suggests a mix of Fontina (or Gouda or Ggruyère). If you plan on not broiling, you’ll need about 1/2 cup grated Parmesan.
