Description
Ina Garten’s chicken in a pot with orzo elevates classic comfort cooking with French-inspired techniques. Mediterranean herbs and vegetables create a hearty, one-pot meal you can savor with family and friends.
Ingredients
Scale
- 1 whole chicken (3.5 to 4 lbs or 1.6 to 1.8 kg)
- 2 cups (10 oz 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)
- 3 tbsps (45 ml) good olive oil
- 4 cups (32 oz or 960 ml) simmering chicken stock (preferably homemade)
- 0.5 tsp saffron threads
- 2 tsp minced garlic (2 cloves)
- 6 sprigs fresh thyme
- 8 sprigs fresh parsley
- 10 sprigs fresh dill, plus extra for serving
- Kosher salt and freshly ground black pepper
- 0.75 cup (4.5 oz or 125 g) orzo
Instructions
- Preparation: Position the oven rack centrally and preheat to 350°F. Select a Dutch oven with a secure lid.
- Chicken Preparation: Thoroughly dry the chicken using paper towels, applying a robust seasoning of salt and black pepper across all surfaces.
- Searing Foundation: Heat olive oil in the Dutch oven over medium-high heat. Brown the chicken breast-side down for 6-7 minutes, creating a rich caramelized exterior. Rotate and sear the alternate side for 4-5 minutes, developing a deep golden crust.
- Aromatic Vegetable Medley: Introduce diced carrots, celery, leeks, and fennel, sautéing for 12-15 minutes to caramelize and release natural sweetness. Incorporate minced garlic, cooking briefly to amplify the aromatic complexity.
- Herbal Infusion: Craft a delicate herb bundle using thyme, parsley, and dill, securing with kitchen twine. Sprinkle saffron threads to impart a luxurious, nuanced flavor profile.
- Poaching Process: Reposition the chicken breast-side up among the vegetables. Pour chicken stock and water, partially submerging the bird. Add the herb bundle and season comprehensively.
- Slow Roasting: Bring liquid to a gentle simmer, cover, and transfer to the oven. Bake for approximately 1 hour and 15 minutes, allowing flavors to meld and chicken to become supremely tender.
- Orzo Integration: Discard the herb bundle, then fold in orzo. Allow the pot to rest off heat for 20-25 minutes, enabling the pasta to absorb the rich, aromatic broth.
- Presentation: Deconstruct the chicken into quarters, separating breast meat carefully. Ladle the fragrant broth, vegetables, and orzo into serving bowls. Embellish with freshly minced dill and a final seasoning of salt.
Notes
- Ensure Dry Chicken: Pat the chicken completely dry before seasoning to achieve a perfect golden-brown sear and develop rich flavor.
- Master Vegetable Caramelization: Sauté vegetables slowly to unlock their natural sweetness, creating a deeper, more complex base for the dish.
- Choose the Right Pot: Use a tight-fitting Dutch oven with medium size to maintain even heat distribution and lock in moisture during slow cooking.
- Herb Bundle Technique: Tie herbs together with kitchen twine for easy removal and to maximize their aromatic infusion throughout the cooking process.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg