12 December, 2017
Leftover Bloody Marys? Make Drunken Chicken And Tipsy Orzo
It’s the holiday season! Celebrations abound. In our household this time of year my husband breaks out his Bloody Mary recipe and starts making batches for everyone to enjoy. That being said, there are times when there is just a cup or so leftover after a day’s festivities. (I know, hard to believe, but occasionally it happens.) It would be a crime to throw it away wouldn’t it? So when I was making dinner one night I decided to throw it into the pan where I was cooking chicken. And then, the orzo I was making to accompany the chicken cried out for some zing as well, so a little leftover white wine went into that pot. The results? Drunken Chicken and Tipsy Orzo!
Now if you have to sample a Bloody Mary or wine along the way (well, cooks do have some kitchen privileges) enjoy! Just leave enough to complete the recipe!!
Hubby’s Bloody Mary Mix can be found at Holiday Cocktails Even “Mad Men” Would Love. His recipe is the last one listed in that post.
Chunk cut the chicken breasts for quicker cooking.
Onions, olives, and tomatoes. The tomatoes are the last ones from our garden that have been ripening on the dining room table since October. These are San Marzanos (small in size because of the late harvest) but any tomato can be used like Romas, etc.
Chicken added to sautéed vegetables.
Orzo cooking in chicken broth and wine.
- 4 boneless skinless chicken breasts cut into chunks
- 2 cups tomatoes chopped*
- 1 to 1 1/2 cups Blood Mary mix**
- 1/2 cup kalamata olives, pitted and chopped
- 1 medium onion chopped
- 3 cloves of garlic minced
- 1 teaspoon dried oregano (or 1 tbsp fresh)
- 1 teaspoon thyme (or 1 tbsp fresh)
- 1 teaspoon basil (or 1 tbsp fresh)
- Olive oil for sautéing
- 1/2 to 3/4 cup orzo***
- 3/4 cup chicken broth
- 1/4 cup white wine
- In a large skillet heat about a tablespoon of olive oil over medium heat.
- Add chicken to pan and sauté until browned and almost cooked through. Remove chicken and set aside.
- Add more olive oil to the pan along with onions and tomatoes to cook for a few minutes - until onions are translucent and tomatoes break down. (If using canned tomatoes just sauté onions at this point.)
- Put garlic, olives, oregano, thyme, and basil, along with the Bloody Mary mix in the pan with onions and tomatoes. (If using canned tomatoes add now.)
- Place chicken back in the pan and complete cooking. Add more Bloody Mary mix if juices dry up or you want a saucier sauce.
- In a medium sized sauce pan bring chicken broth, wine, and orzo to a soft boil, lower heat and cover.
- Cook until orzo is soft and slightly chewy (or the consistency you prefer).
- Add orzo to chicken mixture in fry pan or place on serving platter and pour chicken on top.
- * Substitute one 15oz can diced tomatoes if not using fresh tomatoes. Drain some liquid off if using Blood Mary mix.
- **Substitute V-8 juice or tomato juice for Bloody Mary mix if you prefer. I would add more spices or a chopped pepper if you don't use Bloody Mary mix to add more flavor.
- *** If you like orzo creamier use more liquid and less orzo. Keep in mind that orzo will not double in size like rice.