11/20/2025 — This was very good and Mary brought it together easily. It ws inspired by the recipe here. The quantities of dried spices he used are listed below but Mary just added what felt right. She measured most of the liquids.

Ingredients

• 4 whole chicken thighs
• 1/2 tsp sea salt, divided
• 3 tsp black pepper, divided
• 2 tsp paprika
• 1/4 tsp onion powder
• 2 tbsp butter
• 1/2 cup white onion, chopped
• 1 tbsp minced garlic
• 8 oz fresh portabello mushrooms
• 1 1/2 cups cup orzo pasta
• 1 tbsp oregano
• 1/2 tsp garlic powder
• 1/2 tsp crushed red pepper
• 1/2 tsp ground thyme
• 2 cups chicken stock
• 1/4 cup white wine
• 2 tbsp Worcestershire sauce
• 1/4 cup heavy whipping cream [she used Half-&-Half]
• 1 cup grated parmesan cheese

Instructions

1. Preheat oven to 400 degrees.
2. Trim the excess skin from the chicken thighs. Dry Brine 1 hour in advance
3. Season both sides of the chicken with 1/4 tsp sea salt, 2 tsp black pepper, paprika, and onion powder.
4. Sear the skin side of the chicken for 5 minutes, then the backside for 3 minutes, and remove from heat.
5. Remove any excess grease from pan. Add the butter, chopped onions, minced garlic, and mushrooms. Cook until the onions are translucent. Add the orzo pasta and stir for 1 minute.
6. Add the oregano, 1 tsp black pepper, 1/4 tsp sea salt, garlic powder, crushed red pepper, and ground thyme.
7. Pour in the chicken stock, white wine, and Worcestershire sauce. Combine together. Place chicken thighs back into the skillet and cover. 
8. Bake the skillet in the oven for 15 minutes.
9. Remove chicken thighs from pan. Add whipping cream and parmesan cheese and stir. Place chicken thighs on top of the mushroom orzo pasta. Serve.