Pre heat your broiler to high.
Pat the chicken dry with a paper towel. Place the chicken thighs skin side facing up on a sheet tray lined with foil or broiler pan with a rack. Drizzle 1 tablespoon of olive oil on each of the chicken thighs then season liberally with salt and pepper.
When the broiler is heated, place the chicken directly below it on the second highest rack in the oven. Cook on the first side for about 5 min. Then flip each chicken thigh and season the other side with salt. Continue to cook the chicken for 5 more minutes then turn the oven off of the broiler setting and set it to 400 degrees. Move the chicken down a rack in the oven and continue to cook for about 15-20min or until it has reached an internal temperature of 185degrees. Then remove the chicken and reserve.
Heat a tablespoon of olive oil in a medium sauté pan over medium high heat. Once the oil begins to shimmer add the garlic and shallots to the pan, along with a pinch of salt. Cook for about 2 min. then add the heavy cream and Herbie’s Tarragon Leaves. Let the cream come to a boil and reduce for about 5 min. or until the cream begins to thicken. Then whisk in the grated parmigiano reggiano a little at a time until the entire cheese sauce is well incorporated. Finish with the sundried tomatoes and take off of the heat. (If the sauce thickened a bit too much simply add a little more cream).
Bring a medium pot of water to a boil over high heat. Once the water is boiling add 2 tablespoons of salt and the orzo pasta. Cook the orzo according to the directions on the package. Once the orzo is al dente, drain and drizzle with olive oil.
Serve family style on a platter with the orzo on the bottom of the serving platter, next nestle each chicken thigh skin side up on the bed of orzo and pour the parmesan cream sauce on top! Enjoy with Williamson Wines Allure Meritage.
Can’t find Orzo? No problem! Instead of serving with orzo this recipe would go great with spaghetti, linguine, or even risotto!