Cornichons l'Orange

Ingredients:

• 2 gherkins (about 0.7 kg each)
• 1 teaspoon ground coriander
• 4 tablespoons unsalted butter
• 1.5 cups lightly salted chicken broth
• 2 sprigs of thyme + 1 tsp chopped leaves
• 4 wide strips of orange zest (cut with a vegetable peeler)
• 1 cup freshly squeezed orange juice (from about 3 oranges)
• 1 cup orzo pasta
• 1 shallot, chopped
• 0.5 cup grated carrots
• 2 tbsp chopped fresh parsley

Preparation:

1. Preheat oven to 425°F (220°C); line a baking sheet with foil. Using kitchen shears, halve the hens, slicing through one side of the breast lengthwise; sprinkle with coriander, 1 teaspoon salt, and freshly ground black pepper to taste. Heat 1 tablespoon butter in a large skillet over medium-high heat. Place the hens, skin-side down, and cook until golden brown, 4 minutes. Turn; cook until golden brown, 2 minutes more. Transfer the hens, skin-side up, to the prepared baking sheet. Roast until cooked through, 25 minutes.
2. Meanwhile, add the broth, thyme sprigs, orange zest, and juice to the pan. Bring to a boil, stirring. Reduce heat to low and simmer until thickened, 15 minutes. Season with salt and pepper to taste.
3. Heat 2 tablespoons butter in a medium skillet over medium-high heat. Add the orzo pasta, shallots, and finely chopped thyme. Cook, stirring occasionally, until the orzo is lightly darkened, 5 minutes. Add 2 cups water and 1/2 teaspoon salt; bring to a boil. Reduce heat to medium, cover, and cook until the pasta is al dente, 12 minutes. Fluff the orzo; add the remaining 1 tablespoon butter, carrots, and parsley. Season with salt and pepper to taste. Serve with the chicken and the reduced sauce.