Chicken Artichoke Orzo

Ingredients:

2 Tablespoons Olive Oil

3 teaspoons salt, divided

½ teaspoon black pepper

4 boneless chicken breasts

1 ½ cups sweet onion, chopped

¾ cup chopped fennel

2 Tablespoons garlic, minced (about 6 cloves)

4 cups tomatoes, chopped and seeded

1 (14.5 ounce) can quartered artichoke hearts, drained

1 ½ cups chicken broth

1 cup dry white wine

½ cup pitted kalamata olives

2 Tablespoons capers, drained

2 teaspoons dried oregano

¼ teaspoon crushed red pepper

1 ½ cups orzo pasta

1 lemon, sliced

Garnish:  fennel fronds

Instructions:

• Preheat oven to 350 degrees
• In a 12-inch cast iron skillet, heat oil over medium-high heat
• Sprinkle 1 teaspoon of salt and the black pepper all over chicken.  Add chicken to skillet, cook until browned – about 4 minutes per side. Remove from skillet and set aside
• Add onion and chopped fennel to skillet.  Cook over medium heat, stirring occasionally until lightly browned and just tender.  Stir in garlic; cook for 1 minute.  Stir in tomato, artichoke, broth, wine, olives, capers, oregano, red pepper, and remaining 2 teaspoons of salt.  Stir in orzo.  Top with chicken and lemon slices.  Cover tightly.
• Bake for 20 minutes.  Uncover  and bake until orzo is tender and liquid has been absorbed, about 30 minutes more. Let stand for 10 minutes before serving.  Garnish with fennel fronds if desired.