Chicken with Creamy Pumpkin and Sage Orzo

Instructions

1. 1

   Use four chicken thighs, opening them out so the thickest parts are about 2 cm thick. Pat dry without rinsing, then season with 0.75 tsp salt, all the black pepper and the smoked paprika.

2. 2

   Heat a 30 cm deep sauté pan with a capacity of about 4 litres over medium-high heat for 2 minutes. Add the olive oil and chicken in one layer. Cook for 6–8 minutes per side, lowering the heat if the paprika starts to scorch, until the thickest part of each thigh reaches 74°C/165°F. While the chicken cooks, chop the garlic, grate the Parmesan and measure the remaining ingredients. Transfer the cooked chicken to a plate.

3. 3

   Reduce the heat to medium-low and add 14 g butter. Add the sage leaves and fry for 30–45 seconds, turning once, until crisp; transfer them to a small plate. Stir the garlic into the pan for 30 seconds, then add the dry orzo and stir for 1 minute.

4. 4

   Pour in all the chicken broth and scrape up the browned bits. Raise the heat to medium-high and bring to a simmer, allowing 2–3 minutes. Reduce to medium-low and simmer uncovered for 10–12 minutes, stirring frequently along the bottom, until the orzo is just tender and a little liquid remains.

5. 5

   Stir in the plain, unsweetened pumpkin purée, cream, Parmesan, Dijon mustard, maple syrup, red pepper flakes, remaining 14 g butter and remaining 0.25 tsp salt. Heat gently for about 2 minutes, stirring until the cheese melts and the sauce starts to bubble.

6. 6

   Return the chicken and its collected juices to the pan. Nestle the thighs into the orzo and simmer gently for 2–3 minutes, until the chicken is hot throughout and reaches 74°C/165°F again.

7. 7

   Divide the orzo and chicken among four plates and crumble or scatter the fried sage over the top. Serve immediately while the sauce is loose and creamy.