Chicken in a Pot with Orzo

Chicken in a Pot with Orzo

Ingredients

• Good olive oil

• 1 whole chicken

• 2 cups carrots

• 4 ribs diced celery

• 4-6 cloves minced garlic 

• 3 leeks chopped, white and light green parts

• 2 cups chopped fennel, stalks and core removed

• 4 cups simmering chicken stock

• 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 orzo

Directions

1. Preheat the oven to 350 degrees.
2. Heat 3 tablespoons of olive oil in a medium (11-inch) Dutch oven over medium heat.
3. Dry the chicken all over and sear it for 5 to 7 minutes, until the skin is nicely browned.
4. Turn the chicken breast side up and sear for another 4 to 5 minutes, until browned.
5. Transfer the chicken to a plate.
6. Add the carrots, celery, leeks, and fennel to the pot and sauté for 10 to 15 minutes.
7. Add the garlic and cook for one minute.
8. Return the chicken to the pot, breast side up, spreading the vegetables around the chicken.
9. Add the chicken stock, saffron, and water to cover the chicken.
10. Tie the thyme, parsley, and dill together in a bundle and add to the pot.
11. Bring to a boil, cover.
12. Put into oven and bake 1 hour and 15 minutes, checking to be sure the liquid is simmering.
13. Discard the herb bundle, stir the orzo into the broth, cover
14. allow to sit off the heat for 20 to 25 minutes, until the orzo is tender.
15. Using forks to separate the chicken, carefully pull the breast meat away from the bones.
16. Spoon chicken, broth, and pasta into large shallow bowls, and sprinkled with minced dill.
17. Season as desired.