Wild Garlic Pesto, Chicken & Orzo Bake

To make this recipe you will need:

• 8 chicken thighs, bone in.
• 1/2 jar wild garlic pesto
• 1.5 mugs orzo
• 2.5 mugs chicken stock
• 1 leek, diced
• 120g mature cheddar cheese
• 200g stale bread turned to breadcrumbs OR shop bought natural breadcrumbs
• Olive oil
• Salt & pepper
• A little butter
• Rind or parmesan If you have it 

And here’s how to do it…

• Set the oven to 200⁰
• Melt the butter in a large skillet.
• Brown the chicken thighs skin side down in it, for around 5 minutes.
• Once golden, set them aside on a plate.
• In the same pan, now add the leek and soften for 5 minutes.
• Add the orzo and toast slightly in the leeks and butter.
• Add all of the stock and one tablespoon of the Wild Garlic Pesto.
• Bring to a simmer. It may seem very liquidy, but the orzo will absorb all of that soon.
• Add parmesan rind if you have one, and salt and pepper.
• Put the chicken on the top of the orzo and stock, skin side up in a circle.
• Put the whole dish into the oven for 20 minutes.
• After 20 minutes, top each chicken thigh with a small spoonful of the pesto, about 1tsp. And a slice of thin cheddar.
• Sprinkle the breadcrumbs across the top of each piece of cheese and put it all back in the oven.
• A further 15 minutes, and you should have golden breadcrumbs, perfectly cooked chicken, and melty cheese with gorgeous silky orzo beneath. 

Serve with a squeeze of fresh lemon and enjoy!