Beer & Buffalo Chicken Orzo Stew

Ingredients

• olive oil dipping spice
• white balsamic vinegar
• gourmet lemon dill salt
• original hot sauce
• vinegar apple cider vinegar
• olive oil
• 1/2 onion chopped
• 2 green onions sliced
• 2 chicken drumsticks
• 2 stalks of celery chopped
• 2 carrots sliced
• 2 red potatoes diced large
• 1/2 lb. green beans cut
• 1 bottle of beer
• 6 cups water
• 4 tbsp. butter
• 2 tbsp. Worcestershire sauce
• 1 lb. collard greens cut
• 1 cup orzo
• 3 tbsp. flour
• provolone cheese slices

Directions

1. In a large, coverable pot, sauté onion and 1 1/2 green onion on medium high heat with a pinch of Lemon Dill Salt for about 2 minutes until onions become translucent.
2. Add chicken and 1 tbsp. of the Dipping Spice and brown the chicken for about 3 minutes.
3. Add the celery, carrots, potatoes and green beans and sauté for another 2 minutes or so.
4. Add the bottle of beer, 1/4 cup of Gourmet Balsamic Vinegar, 4 tbsp. Original Hot Sauce and let come to a simmer.
5. Add the water, butter, Worcestershire sauce, 2 tbsp. of the George Paul Vinegar and a tsp of the Lemon Dill Salt, and let come to a rolling boil.
6. Add the collard greens, cover and lower heat to medium low and let simmer for 45 minutes. Remove chicken drumsticks and set on a cutting board.
7. Add the orzo and flour and stir. Raise heat to medium to get a nice simmer going and let sit uncovered for an additional 15 minutes so broth thickens.
8. Cut the chicken into chunks and place back into the stew. Cover, take off heat and let sit for 15 minutes. Salt to taste.
9. Serve in a bowl with a slice of provolone and some more green onion slices.