Ingredients

• 1 cup Orzo
  
• ¹/₂ pint Grape or Cherry Tomatoes, halved lengthwise
  
• 2 tablespoons Vegetable Oil, divided
  
• 3.5 pounds Bone-in, Skin-on Chicken Thighs
  
• 2 Shallots, finely chopped
  
• 2 tablespoons Dry White Wine
  
• 2 ounces Dijon Mustard
  
• 1.5 ounces Whole Grain Mustard
  
• 1.5 cups Low Sodium Chicken Stock
  
• 4 tablespoons Sour Cream
  
• Salt and Pepper to taste
  
• Parsley, chopped for garnish