Tangy Chicken with Orzo Pilaf

This was a good meal to make last night. As I am preparing dinner an agent called and wanted to show the house between 7:15 and 8:00 PM. Just about the time we would be eating. I continued with dinner as it is something that holds and at the appointed time, Jim and I took drinks and hors de orves over to Elaine’s screened in porch.
Serves 4 There will be leftover chicken for another use or a second dinner. I used just 4 thighs and 2 breasts and I had plenty of leftover chicken.  This is from and Everyday Food Episode on PBS. 

1T + 1t vegetable oil
4 chicken leg quarters, about 3 # total.
3 bones-in, skins on chicken breast halves, about 3# total
Salt and ground pepper
1 large white onion
3 garlic cloves, minced
4 plum tomatoes, coarsely chipped
¾ C cider vinegar
2 medium carrots, diced small
1 ¼ C orzo
1. Preheat the oven to 400 degrees. In a large Dutch oven or heavy pot, heat 1T oil over high heat. Season the chicken with salt and pepper and in batches add chicken skin side down and cook until skin is golden and crisp about 7 minutes. Flip chicken and cook 3 minutes more. Transfer the chicken to a plate as you finish each patch. This is very messy.
2. Pour off all but 1 T of fat and reduce heat to medium. Add onion and cook about 5 minutes. Add garlic and cook for 1 minute more, then add the tomatoes and vinegar. Cooking until it begins to come together. Add the chicken back in skin side up and bring to a boil. Transfer the pot to the oven and bake for 30 minutes.
3. Meanwhile in a medium saucepan heat 1t of oil over medium heat. Add carrots and cook until slightly softened, about 3 minutes. Add orzo tossing to coat. Add 1 ¾ cup of water and bring to a boil, reduce heat to low and cover. Cook until water is absorbed and orzo is tender about 15 minutes. I had to add another ¼ C of water to bring it to the right consistency.
4. They said to save the breasts and half the pan sauce for later use. Serve the leg portion with the orzo. I served it all as Jim likes white meat and I like the thigh. What is left I shredded off the bone and plan to serve on salad. I was going to do it tonight, but it is cold and raining. I am taking left over lentil soup out of the freezer and making those corn muffins again from a few weeks ago.
5. Jim served a French Rhone wine that we believe we got at a wine dinner called Le Pigeoulet en Provenence Vin de Pays de Vaucluse. It was very good.