• 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.