Chicken with caramelized onions, orzo & melted cheese

200 g orzo 4 boneless, skinless chicken thighs 4 large onions, thinly sliced 3 tbsp olive oil 2 tbsp balsamic vinegar 1 tbsp butter 100 g grated graviera cheese 700 ml stock (1 vegetable cube diluted in water) 1/2 glass white wine 1 tsp thyme or oregano Salt pepper

Cut chicken into cubes and thinly slice the onions.

In a pot, sauté onions in olive oil and butter with thyme for 15–20 minutes until caramelized. Add balsamic vinegar.

Add chicken and sauté for 5 minutes. Add orzo and sauté for 2 more minutes.

Deglaze with white wine and let it evaporate.

Add the stock, salt, and pepper. Simmer for 15–20 minutes until orzo is cooked and creamy.

Remove from heat, top with grated cheese, and let it melt. Optional: place under grill for 2 minutes to form a crust.