Prep your veg. Finely dice your onion, slice your mushrooms and finely chop your garlic, rosemary, thyme and parsley.
Chop your chicken into thin slices.
Melt your butter in a large saute pan over a medium-high heat. Add your chicken and cook for a few minutes until golden and just tender. Remove from the pan.
Turn the heat down and, to the same pan, add your onion and cook it for 10 minutes until it is totally softened. Tip in your garlic, rosemary and thyme and cook for a minute.
Tip all your mushrooms into the pan and whack up the heat. Fry off for a couple of minutes until they have released their liquid, reduced and started to caramelise. Pour your wine into the pan to deglaze it, and let it all evaporate.
Add your orzo to the pan along with your chicken and hot chicken stock. Give it a good stir, then bring it to a simmer. Turn down your heat to medium-low and cook for 8 minutes, by which time your orzo should still be tender but maintain a slight bite.
Add your crème fraîche and parmesan to the pan along with most of your parsley and a good sprinkle of salt and pepper.
Serve in bowls sprinkled with more parsley and a little more parmesan, if you like.
