Description
Home cooks master this Barefoot Contessa chicken in a pot with orzo through simple, comforting techniques. Ina Garten’s classic French-inspired dish brings hearty warmth and rich flavors you’ll savor with each delicious spoonful.
Ingredients
Scale
- 3½ to 4 lbs (1.6 to 1.8 kg) whole chicken
- 8 oz (225 g) carrots, scraped and diced (¾-inch)
- 8 oz (230 g) celery, diced (¾-inch)
- 6 oz (180 g) leeks, white and light green parts, chopped
- 7 oz (200 g) fennel, chopped (1 large bulb, stalks and core removed)
- 3 tbsps (45 ml) good olive oil
- 4 cups (1 litre) simmering chicken stock (preferably homemade)
- 2 garlic cloves, minced
- ½ tsp saffron threads
- 4 oz (120 g) orzo
- 6 sprigs fresh thyme
- 8 sprigs fresh parsley
- 10 sprigs fresh dill, plus extra for serving
- Kosher salt
- Freshly ground black pepper
Instructions
- Chicken Preparation: Pat chicken completely dry to ensure optimal browning, creating a perfect canvas for caramelization.
- Searing Foundation: Heat oil in a Dutch oven over medium-high heat, strategically searing chicken breast-side down for 5-7 minutes until a rich golden crust forms. Flip and repeat on the opposite side for 4-5 minutes.
- Vegetable Transformation: Introduce diced carrots, celery, leeks, and fennel to the same pot, allowing them to caramelize and develop complex flavors for 10-15 minutes. Add minced garlic and cook briefly to release aromatic qualities.
- Liquid Composition: Nestle chicken back into the pot, pour chicken stock with saffron threads, adding water to barely cover the chicken while leaving the breastbone’s tip exposed. Create an herb bundle with thyme, parsley, and dill, securing with kitchen twine.
- Flavor Infusion: Season generously with salt and black pepper. Bring to a gentle boil, cover, and transfer to a preheated 350°F (175°C) oven for 1 hour and 15 minutes, maintaining a gentle simmer.
- Orzo Integration: Remove herb bundle and stir orzo directly into the flavorful broth. Cover and rest off heat for 20-25 minutes, allowing orzo to absorb liquid and become perfectly tender.
- Serving Presentation: Carefully separate chicken into quarters, removing breast meat from bones while keeping leg portions intact. Warm if needed and serve in shallow bowls, generously spooning chicken, broth, and orzo. Garnish with fresh minced dill and a light salt sprinkle.
Notes
- Optimize Chicken Dryness: Pat chicken completely dry to ensure perfect golden-brown searing and develop rich caramelized exterior.
- Strategic Vegetable Caramelization: Allow vegetables to slowly cook for 10-15 minutes, developing deep flavor foundations before adding chicken.
- Precise Temperature Control: Maintain gentle simmer in oven at 350°F, preventing aggressive boiling that could toughen chicken meat.
- Resting Technique Matters: Let orzo rest off heat for 20-25 minutes to absorb liquid fully, creating creamy, perfectly textured pasta.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg