This delicious Barefoot Contessa Chicken in a Pot with Orzo is a comforting, one-pot meal that’s both easy and nutritious. Packed with tender chicken, aromatic vegetables, and creamy orzo, it’s perfect for a cozy dinner. Plus, you can adjust the ingredients to suit what you have on hand for a flexible dish!
Ingredients Needed
- 3½ to 4-pound (1.6 to 1.8 kg) whole chicken
- 45 ml good olive oil
- 225 g scr믭 carrots, diced (¾-inch)
- 230 g celery, diced (¾-inch)
- 180 g chopped leeks, white and light green parts
- 200 g chopped fennel (1 large bulb, stalks and core removed)
- 2 teaspoons minced garlic (2 cloves)
- 4 cups (1 litre) 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
- 120 g orzo
How To Make Chicken In A pot With Orzo
- Preheat the Oven: Preheat the oven to 350°F (175°C, fan 160°C).
- Sear the Chicken: Heat 3 tbsp of olive oil in a medium (11-inch) Dutch oven over medium to medium-high heat. Dry the chicken thoroughly, then place it in the pot, breast side down. Sear for 5–7 minutes until the skin is nicely browned. Turn the chicken breast side up and sear for another 4–5 minutes, until browned on the bottom. Transfer the chicken to a plate.
- Sauté Vegetables: Add the diced carrots, celery, leeks, and fennel to the pot. Sauté for 10–15 minutes, stirring occasionally, until the vegetables start to brown. Add the minced garlic and cook for 1 minute.
- Add Chicken and Stock: Return the chicken to the pot, breast side up, spreading the vegetables around the chicken. Pour in the chicken stock, add saffron, and enough water to cover the chicken, leaving just an inch of the breastbone exposed. Tie the thyme, parsley, and dill together in a bundle using kitchen string and add to the pot. Season with 1½ tbsp salt and 1½ tsp pepper.
- Bake: Bring the liquid to a boil. Cover the pot and place it in the oven for 1 hour and 15 minutes, ensuring the liquid is gently simmering.
- Add Orzo: Discard the herb bundle, then stir the orzo into the broth. Cover the pot and let it sit off the heat for 20–25 minutes until the orzo is tender.
- Serve: Using forks, carefully separate the chicken into quarters. Pull the breast meat from the bones (leave the bones in the leg portion). Reheat if necessary. Spoon some chicken, broth, and orzo into shallow bowls. Serve hot, garnished with extra minced dill and a sprinkle of salt.
Recipe Tips
- Sear the Chicken Well: Make sure to sear the chicken until the skin is golden and crispy. This adds extra flavour to the dish.
- Use Homemade Stock: For the best taste, use homemade chicken stock. It enhances the flavour of the broth and makes the dish richer.
- Add Orzo Last: Stir in the orzo at the end of cooking and let it rest. This ensures it absorbs the flavours perfectly without getting mushy.
- Adjust Vegetables: Feel free to swap in any vegetables you have on hand, like parsnips or potatoes. It’s a flexible recipe.
- Season Generously: Don’t be shy with the seasoning. Add salt and pepper to taste, as it really brings out the flavour of the chicken and broth.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover chicken in a pot with orzo in an airtight container in the fridge for up to 3 days.
- Freeze: Transfer leftover chicken in a pot with orzo to a freezer-safe container. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and heat on the stovetop until warmed through.
- Reheating: Reheat leftover chicken in a pot with orzo in a pot on the stovetop over low heat for about 10–15 minutes, adding a splash of water or stock if needed to loosen the sauce. Stir occasionally until hot throughout.
Nutrition Facts
Serving Size: 1 serving (1/4 of the recipe)
- Calories: 370
- Total Fat: 17 g
- Saturated Fat: 3 g
- Cholesterol: 95 mg
- Sodium: 820 mg
- Potassium: 750 mg
- Total Carbohydrate: 28 g
- Dietary Fiber: 4 g
- Sugars: 6 g
- Protein: 26 g
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Barefoot Contessa Chicken In A pot With Orzo
Description
This delicious Barefoot Contessa Chicken in a Pot with Orzo is a comforting, one-pot meal that’s both easy and nutritious. Packed with tender chicken, aromatic vegetables, and creamy orzo, it’s perfect for a cozy dinner. Plus, you can adjust the ingredients to suit what you have on hand for a flexible dish!
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C, fan 160°C).
- Sear the Chicken: Heat 3 tbsp of olive oil in a medium (11-inch) Dutch oven over medium to medium-high heat. Dry the chicken thoroughly, then place it in the pot, breast side down. Sear for 5–7 minutes until the skin is nicely browned. Turn the chicken breast side up and sear for another 4–5 minutes, until browned on the bottom. Transfer the chicken to a plate.
- Sauté Vegetables: Add the diced carrots, celery, leeks, and fennel to the pot. Sauté for 10–15 minutes, stirring occasionally, until the vegetables start to brown. Add the minced garlic and cook for 1 minute.
- Add Chicken and Stock: Return the chicken to the pot, breast side up, spreading the vegetables around the chicken. Pour in the chicken stock, add saffron, and enough water to cover the chicken, leaving just an inch of the breastbone exposed. Tie the thyme, parsley, and dill together in a bundle using kitchen string and add to the pot. Season with 1½ tbsp salt and 1½ tsp pepper.
- Bake: Bring the liquid to a boil. Cover the pot and place it in the oven for 1 hour and 15 minutes, ensuring the liquid is gently simmering.
- Add Orzo: Discard the herb bundle, then stir the orzo into the broth. Cover the pot and let it sit off the heat for 20–25 minutes until the orzo is tender.
- Serve: Using forks, carefully separate the chicken into quarters. Pull the breast meat from the bones (leave the bones in the leg portion). Reheat if necessary. Spoon some chicken, broth, and orzo into shallow bowls. Serve hot, garnished with extra minced dill and a sprinkle of salt.
Notes
- Sear the Chicken Well: Make sure to sear the chicken until the skin is golden and crispy. This adds extra flavour to the dish.
- Use Homemade Stock: For the best taste, use homemade chicken stock. It enhances the flavour of the broth and makes the dish richer.
- Add Orzo Last: Stir in the orzo at the end of cooking and let it rest. This ensures it absorbs the flavours perfectly without getting mushy.
- Adjust Vegetables: Feel free to swap in any vegetables you have on hand, like parsnips or potatoes. It’s a flexible recipe.
- Season Generously: Don’t be shy with the seasoning. Add salt and pepper to taste, as it really brings out the flavour of the chicken and broth.
Barefoot Contessa Chicken In A pot With Orzo