French Onion Chicken & Orzo Risotto

 https://www.halfbakedharvest.com/french-onion-chicken-and-orzo/#wprm-recipe-container-153553

Ingredients

• 3-4 yellow onions, thinly sliced
• ▢ 4 tablespoons salted butter
• ▢ 1 1/2 pounds boneless chicken breasts or thighs
• ▢ 2 tablespoons fresh thyme leaves
• ▢ 2 tablespoons chopped fresh sage
• ▢ salt and black pepper 
• ▢ 3 cloves garlic, chopped
• ▢ 1 cup dry white wine
• 1 Tbs Worcestershire sauce
• ▢ 3 cup chicken broth
• ▢ 2 cups sliced mushrooms
• ▢ 2 cups dry orzo pasta
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• ▢ 
• ▢ 2 cups shredded gruyere cheese, divided
• 1 bag frozen chopped spinach

• 1. In a large soup pot, add the onions, mushrooms, and 4 tablespoons butter. Cook over medium low heat, stirring every 3-4 minutes, until well caramelized (about 20 minutes. Add wine, Worcestershire, thyme, sage, garlic, and season with salt and pepper. Pour in broth. Simmer 20-30 minutes, until the chicken is cooked. 

  2. Preheat the broiler to high. Remove the chicken and most of the onions & mushrooms from the pot and place on a baking sheet lined with parchment paper & sprayed w nonstick spray.

  3. Top the chicken & mushrooms/onions with  1 1/2 cups gruyere. Broil 3-5 minutes, until the cheese is melty & bubbling.

  4. Cook the orzo in the broth the chicken cooked in on medium heat w lid on pot, stirring frequently. Add extra broth as needed to cook orzo to al dente & keep orzo a risotto consistency. Then add spinach & remaining 1/2 cup or Gruyère & stir well. 

  5. Serve the chicken and onions over the orzo