- 1 tbsp + 1 tsp vegatable oil
- 4 checken leg quarters (about 3 pounds)
- 3 bone-in chicken breast halves (~1.5 pounds)
- coarse salt and pepper
- 1 large white onion, minced
- 3 garlic cloves, minced
- 4 plum tomatoes, diced
- 3/4 c. cidar vinegar
- 2 medium carrots, diced
- 1 1/4 C. orzo
Preheat over to 400 deg. In a large dutch over or heavy pot, heat 1 tbsp oil over high. Season chick on both sides with salt and pepper. In batches add chicken, skin side down, and cook until skin is golden and crisp, about 7 minutes. Flip chicken over and cook 3 minutes more. Transfer chicken to plate.
Pour off all but 1 Tbsp fat from pot and reduce heat to medium-high. Add onion and cook until translucer, about 5min. Add garlic and cook, stirring, until fragrant, about 1 min. Add tomatoes and season with salt and pepper. Cook until beginning to break down, about 3 min. Stir in vinegar and return chicken, skin side up to pot. Bring liquid to a boil. Transfer pot, uncovered, to oven and bake until chicken is cook thhrough, about 30 min.
Meanwhile in a medium saucepan, heat 1 teasp oil over medium high. Add carrots and cook until slightly softened, about 3 minutes. Add orzo, tossing to coat. Add 1 3/4C water and bring to a boil. Reduce heat to low and cover. Cook until water is absorbed and orzo is tender, about 15 min. Remove from heat, fluff pilaf with a fork.