Ingredients

• 4 tablespoons olive oil, divided
• 2 bunches spring onions trimmed and cut in half across or 8 thin leeks, trimmed and halved lengthwise then rinsed, dried and halved across
• Salt and pepper
• 4 bone-in, skin-on chicken breasts or 8 chicken thighs
• Rosemary, broken into 2-inch sprigs, plus 2 tablespoons chopped
• 2 lemons, 1 thinly sliced
• 4 cloves garlic, sliced or crushed
• 1 1/2 cups dry white wine or chicken stock
• 2 tablespoons butter

For the rice pilaf:

• 3 tablespoons butter
• 1/2 cup onion, finely chopped
• 2 large cloves garlic, chopped
• Salt and pepper
• 1/2 cup orzo pasta or broken spaghetti
• 1 cup white long grain rice
• 2 cups chicken stock
• 1 can or 1 defrosted box frozen artichoke hearts, drained and quartered
• 1/4 cup toasted pine nuts

Description

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