Description
Ina Garten’s chicken in a pot with orzo brings French countryside comfort to your kitchen. Her classic one-pot wonder combines tender chicken, hearty vegetables, and delicate orzo in a flavorful broth that invites warmth and satisfaction.
Ingredients
Scale
Main Protein:
- 3½ to 4 pound (1.6 to 1.8 kg) whole chicken
Fresh Vegetables and Aromatics:
- 225 g (8 ounces) scraped carrots, diced (¾-inch)
- 230 g (8 ounces) celery, diced (¾-inch)
- 180 g (6 ounces) chopped leeks, white and light green parts
- 200 g (7 ounces) chopped fennel (1 large bulb, stalks and core removed)
- 2 teaspoons minced garlic (2 cloves)
- 6 sprigs fresh thyme
- 8 sprigs fresh parsley
- 10 sprigs fresh dill, plus extra for serving
Liquid, Seasonings, and Pasta:
- 45 milliliters (3 tablespoons) good olive oil
- 4 cups (1 litre) simmering chicken stock (preferably homemade)
- ½ teaspoon saffron threads
- Kosher salt
- Freshly ground black pepper
- 120 g (4 ounces) orzo
Instructions
- Prepare the chicken by thoroughly patting it dry with paper towels, ensuring the surface is completely moisture-free for optimal browning.
- Heat of olive oil in an 11-inch (28-centimeter) Dutch oven over medium-high temperature, creating a hot surface for searing.
- Carefully place the chicken breast-side down in the hot pot, allowing the skin to develop a rich golden-brown crust for 5-7 minutes without moving.
- Flip the chicken and sear the other side for an additional 4-5 minutes, creating a uniform caramelized exterior. Transfer the chicken to a separate plate.
- Introduce diced carrots, celery, leeks, and fennel to the same pot, stirring occasionally and allowing the vegetables to caramelize and develop deep flavors for 10-15 minutes.
- Add minced garlic and cook for 1 minute, releasing its aromatic qualities without burning.
- Return the chicken to the pot, positioning it breast-side up and nestling it among the vegetables.
- Pour chicken stock into the pot, incorporating saffron threads and additional water to barely cover the chicken, leaving the breastbone’s tip exposed.
- Create an herb bundle using thyme, parsley, and dill, securing with kitchen twine, and submerge it in the liquid.
- Season generously with 1½ tablespoons (22.5 milliliters) salt and 1½ teaspoons (7.5 grams) black pepper.
- Bring the liquid to a gentle boil, then cover the pot and transfer to a preheated oven at 350°F (175°C).
- Bake for 1 hour and 15 minutes, maintaining a gentle simmer throughout the cooking process.
- Remove the herb bundle and stir orzo directly into the flavorful broth.
- Cover the pot and allow it to rest off the heat for 20-25 minutes, enabling the orzo to absorb the liquid and become tender.
- Carefully separate the chicken into quarters using two forks, removing breast meat from bones while keeping leg portions intact.
- Warm the dish if needed, then serve in shallow bowls, generously spooning chicken, broth, and orzo.
- Garnish with fresh minced dill and a light sprinkle of salt, presenting a comforting and aromatic meal.
Notes
- Customize your veggie selection by swapping in seasonal produce like parsnips or potatoes for a personalized touch.
- Perfectly time the orzo addition by stirring it in towards the end and allowing the dish to rest, ensuring tender pasta that soaks up all the delicious flavors.
- Create depth of flavor by searing chicken until the skin reaches a gorgeous golden-brown crispiness, locking in those mouthwatering taste profiles.
- Elevate the broth’s richness by using homemade chicken stock, which transforms an ordinary soup into an extraordinary culinary experience.
- Season boldly with salt and pepper, understanding that generous seasoning unlocks the full potential of each ingredient’s natural taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 370
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 95 mg