Chicken with orzo, honey, lemon, and sage

Season the chicken legs with salt and pepper and add mustard with a basting brush. Sauté them in a hot pan with olive oil and keep turning them to get a golden color on all sides. While the chicken is sautéing, add the onion, garlic, a little more salt and pepper and some fresh sage leaves.

In the same pan, without removing the chicken, add the orzo and, after it absorbs the liquids, deglaze with the wine.

After the alcohol has evaporated, gradually add the broth and Muses Honey. Continue with the lemon juice and keep adding broth as the orzo absorbs it.

Just before it’s ready, add the butter and season with salt and pepper. Turn off the heat, let the food stand for a while and serve.