Chicken and chicory orzo

Method

1. Heat the oil in a frying pan over a medium-high heat, then add the chicken, skin-side down. Cook for about 8 minutes until all the skin is golden and crisp, then pour out the excess fat and turn over. Add the fennel seeds, chicory and a pinch of salt around the chicken and cook over a medium heat for 15-20 minutes until the chicory has caramelised and the chicken is cooked through (you may want to turn the chicken pieces once or twice to ensure it’s cooked through).
2. Meanwhile, cook the orzo in salted boiling water according to the packet instructions, reserving a cup of the cooking water before draining.
3. Lift the cooked chicken onto a plate, then stir the drained orzo into the chicory, along with the balsamic vinegar, orange zest and juice and crème fraiche. Drizzle in a little of the pasta water to give the sauce a creamy texture. Season well and serve topped with the chicken.