Heat a non-stick frying pan with a little olive oil and sauté the chicken leg fillets on both sides.
Pour in 400 ml of the chicken stock, cover the pan, and cook for 30 min.
Transfer the cooked fillets to a plate and wipe the pan clean with paper towel.
Add 5 tbsp. olive oil to the same pan and sauté the onion and garlic over medium heat.
Add the orzo and stir for 1–2 min.
Pour in the wine and stir until absorbed.
Add the broccoli and about 900 ml chicken stock (add a bit more stock later if the orzo needs it).
Let the orzo simmer, stirring every 2–3 min.
Once the orzo is cooked, return the chicken leg fillets to the pan, and mix well.
Season with pepper and, if desired, a little salt.
If desired, sprinkle with grated cheese and serve hot.
