Creamy Chicken with Orzo and Thyme

This recipe was created C Liza is a caterer & event planner and The Angelic Host has built a reputation over the last two decades for creative catering and the coordination of a huge range of events across London and the South East. You can find more of her delicious recipes on her instagram page here. Liza is a big fan of cooking Sutton Hoo Chicken for her clients!

INGREDIENTS

Serves 4

8 Sutton Hoo Chicken Thighs (skin on)

Fresh or dried Thyme  - 1 tsp if using fresh strip the leaves from the woody stem

Large slug olive oil

250g Orzo

500g hot chicken stock

284 ml double cream

3 handfuls baby spinach

Salt and Pepper

Method

Mix the olive oil and thyme in a large bowl and coat the thighs in this mix.

Heat a large oven proof skillet and add the thighs skin side down till the skin is browned.

Remove the chicken to a plate and add the orzo to the pan to coat in the oily thyme mix.

Add the chicken back in, pour over the stock and simmer gently on the hob for 20 minutes.

Add the cream and simmer for a further 10 minutes then add the spinach.

Season to taste and gently stir it through.

Check that the thighs are cooked through (insert a knife and see if the juices run clear)