Chicken Thighs In A Creamy Sweet Pea And Tarragon Sauce Over Lemony Orzo

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 pound orzo pasta

Salt and pepper

2 tablespoons butter, divided

Zest and juice of one lemon

2 tablespoons extra virgin olive oil (EVOO)

8 boneless, skinless chicken thighs

8-10 thyme sprigs, leaves removed and roughly chopped

1 small onion, finely chopped

2 large cloves garlic, finely chopped or finely grated

1 bay leaf, fresh or dried

2 ribs celery, thinly sliced

1/2 tablespoon flour (half a palmful)

1/2 cup dry white wine (a generous splash)

2 cups chicken stock (eyeball it)

1/2 cup half-and-half or heavy cream (eyeball it)

1 package frozen peas (10 ounces)

3 sprigs fresh tarragon, leaves removed, no need to chop

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