Description
Ina Garten’s chicken in a pot with orzo delivers French-inspired comfort through a hearty one-pot marvel. Fragrant herbs, tender chicken, and creamy orzo combine for a nourishing meal that welcomes diners into a world of rustic culinary warmth you’ll savor with each delightful spoonful.
Ingredients
Scale
Poultry:
- 1 whole chicken (3½ to 4 pounds or 1.6 to 1.8 kg)
Vegetables and Aromatics:
- 2 cups (10 ounces or 280 g) diced carrots
- 2 cups (4 ribs or 280 g) diced celery
- 2 cups (about 3 leeks or 250 g) chopped leeks (white and light green parts)
- 2 cups (1 large bulb or 250 g) chopped fennel (stalks and core removed)
- 2 teaspoons minced garlic (2 cloves)
Liquid, Herbs, and Seasonings:
- 3 tablespoons (45 ml) good olive oil
- 4 cups (32 ounces or 960 ml) simmering chicken stock (preferably homemade)
- ½ teaspoon saffron threads
- 6 sprigs fresh thyme
- 8 sprigs fresh parsley
- 10 sprigs fresh dill, plus extra for serving
- Kosher salt and freshly ground black pepper
- ¾ cup (4.5 ounces or 125 g) orzo
Instructions
- Prepare the equipment: Position the oven rack in the middle and warm the oven to 350°F (175°C). Select a medium-sized Dutch oven with a tight-fitting lid.
- Prepare the chicken: Pat the chicken dry with paper towels, ensuring all surfaces are moisture-free. Season generously with salt and black pepper.
- Create a flavorful base: Warm olive oil in the Dutch oven over medium-high heat. Carefully place the chicken breast-side down and sear for 6 to 7 minutes until a rich golden-brown crust develops. Flip the chicken and sear the other side for an additional 4 to 5 minutes.
- Layer aromatics: Introduce diced carrots, celery, leeks, and fennel to the pot. Sauté the vegetables for 12 to 15 minutes, stirring occasionally, allowing them to caramelize and release their natural sweetness. Add minced garlic and cook for an additional minute to enhance the aromatic profile.
- Infuse with herbs: Create a fragrant herb bundle using thyme, parsley, and dill sprigs, securing them tightly with kitchen twine. Sprinkle saffron threads into the pot for a subtle, luxurious flavor.
- Poach the chicken: Return the chicken to the pot, positioning it breast-side up among the vegetables. Pour chicken stock and water, ensuring the liquid covers the chicken with the breastbone slightly exposed. Add the herb bundle and season with salt and black pepper.
- Slow cook: Bring the liquid to a gentle boil, then cover the pot and transfer to the preheated oven. Bake for approximately 1 hour and 15 minutes, maintaining a consistent simmer.
- Incorporate orzo: Remove the herb bundle and stir in the orzo. Cover the pot and let it rest off the heat for 20 to 25 minutes, allowing the pasta to absorb the flavorful broth and become tender.
- Finish and serve: Carefully separate the chicken into quarters, gently pulling the breast meat away from the bones. If needed, reheat the chicken. Ladle the fragrant broth, vegetables, and orzo into shallow bowls. Garnish generously with freshly minced dill and a final sprinkle of salt.
Notes
- Elevate Flavors with Fresh Herbs: Snip vibrant thyme, parsley, and dill moments before cooking to unleash their most intense aromatics and transform your dish from ordinary to extraordinary.
- Master the Perfect Chicken Sear: Create a golden-brown crust by patting chicken dry and using a scorching hot pan, which locks in juices and builds incredible depth of flavor throughout the entire dish.
- Monitor Liquid Dynamics Carefully: Watch your pot’s moisture levels during baking, gently adding warm water if needed to prevent drying and maintain succulent chicken texture.
- Strategic Orzo Preparation: Cook orzo separately in salted water until perfectly al dente, then fold into the dish just before serving to preserve its ideal tender-yet-firm consistency.
- Seasoning Is Your Secret Weapon: Layer salt and pepper generously throughout cooking stages, tasting and adjusting to create a harmonious blend that makes every bite sing with deliciousness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/4 of the recipe)
- 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