4 pounds chicken pieces (I used thighs this time)
1 stick of butter
1 large sweet onion, chopped
1 pint mushrooms, sliced (You can use any kind you like. I used Baby Bellas.)
3 cups chicken broth mixed with 2 cup water
2 cups orzo
1/2 cup Parmesan cheese, grated
Salt and pepper to taste
Preheat oven to 350 degrees F.
Melt half of the butter in a large Dutch oven or other ovenproof pot over medium-high heat. Brown chicken pieces in batches on both sides. Add more butter, a little at a time, if needed. Remove and set aside.
Saute onions and mushrooms in remaining butter until onions are soft and translucent. Add chicken back to the pot and stir.
Mix in broth/water mixture, cover and bake in the oven until chicken is just about cooked through, about 45 minutes.
Add the orzo, salt and pepper and mix well. Add a little more water if needed. The orzo should be kind of soupy, but not drowning in liquid. Continue to bake until liquid is absorbed and orzo is tender. This should take about 20-30 minutes.
Remove to a serving platter and sprinkle with Parmesan cheese. You could also serve this with some Greek yogurt on the side.