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Ingredients

• 1/4 cup(s) all-purpose flour
• 4  (4 drumsticks and 4 thighs; 2 1/2 lb total) chicken legs, skin removed
• 2 teaspoon(s) olive oil
• 1 large onion, chopped
• 2 medium carrots, halved lengthwise and sliced
• 1 small bulb fennel, chopped, or 2 medium stalks celery, sliced
• 3 clove(s) garlic, finely chopped
• 3/4 cup(s) dry white wine
• 1 can(s) (14.5 oz) low-sodium chicken broth
• 1 can(s) (14.5 oz) diced tomatoes, drained
• 1.5 teaspoon(s) chopped fresh rosemary or 1⁄2 tsp dried rosemary
• Kosher salt and pepper
• 1 cup(s) orzo
• 1/2 cup(s) flat-leaf parsley, chopped
• 1 tablespoon(s) grated lemon zest

Description

Though This Dish Is Traditionally Made With Veal Shank, This Recipe Shaves Off A Lot Of Fat And Sodium By Using Chicken And Just Two Teaspoons Of Olive Oil—allowing A Heady Mix Of Spices To Do The Work Instead.

Delish