Ina Garten Chicken In A Pot With Orzo

Ina Garten’s Chicken In A Pot With Orzo is made with whole chicken, carrots, celery, leeks, fennel, garlic, chicken stock, saffron threads, thyme, parsley, dill, orzo, kosher salt, and black pepper. This delicious Chicken In A Pot With Orzo recipe creates a hearty dinner that takes about 1 hour and 55 minutes to prepare and can serve up to 4 people.

This Chicken In A Pot With Orzo Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

• 3 tablespoons (45 ml) good olive oil
• 1 whole chicken (3½ to 4 pounds or 1.6 to 1.8 kg)
• 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)
• 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

How To Cook Chicken In A Pot With Orzo:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Sear the Chicken: Heat 3 tablespoons (45 ml) of olive oil in a medium (11-inch or 28 cm) Dutch oven over medium to medium-high heat. Dry the chicken all over, place it in the pot breast side down, and sear for 5 to 7 minutes without moving, until the skin is nicely browned. Turn the chicken breast side up and sear for another 4 to 5 minutes, until browned on the bottom. Transfer the chicken to a plate.
3. Sauté the Vegetables: Add 2 cups (280 g) diced carrots, 2 cups (280 g) diced celery, 2 cups (250 g) chopped leeks, and 2 cups (250 g) chopped fennel to the pot. Sauté for 10 to 15 minutes, stirring occasionally, until the vegetables start to brown. Add 2 teaspoons minced garlic and cook for one minute.
4. Cook the Chicken: Return the chicken to the pot, breast side up, spreading the vegetables around it. Add 4 cups (960 ml) chicken stock, ½ teaspoon saffron threads, and enough water to cover the chicken with just an inch (2.5 cm) of the breastbone exposed. Tie 6 sprigs of thyme, 8 sprigs of parsley, and 10 sprigs of dill together in a bundle with kitchen string and add to the pot. Season with 1½ tablespoons kosher salt and 1½ teaspoons black pepper. Bring to a boil, cover, and bake for 1 hour and 15 minutes, checking to ensure the liquid is simmering.
5. Add the Orzo: Discard the herb bundle, stir ¾ cup (125 g) orzo into the broth, cover, and allow to sit off the heat for 20 to 25 minutes, until the orzo is tender. Using forks, separate the chicken into quarters, carefully pull the breast meat away from the bones (leave the bones in the leg portion) and reheat, if necessary.
6. Serve: Spoon some of the chicken, broth, and orzo into large shallow bowls. Serve hot, sprinkled generously with minced dill and salt.

Recipe Tips

• Use Fresh Herbs: For the best flavor, use fresh thyme, parsley, and dill. Dried herbs won’t give you the same taste.
• Sear the Chicken Properly: Ensure you sear the chicken well on both sides to get a crispy, flavorful skin. This step also adds depth to the broth.
• Check Liquid Levels: Keep an eye on the liquid while baking. If it reduces too much, add a little more water to ensure the chicken stays moist.
• Cook Orzo Separately: If you prefer the orzo to remain firm, cook it separately and add it to the pot just before serving. This prevents it from becoming too soft.
• Season Well: Don’t skimp on the salt and pepper. Proper seasoning is key to making the flavors of the chicken and vegetables shine.

How To Store & Reheat Leftovers

• Refrigerate: Cool the leftover Chicken In A Pot With Orzo to room temperature, then put it in an airtight container and refrigerate. It’s good for up to 3 days.
• Freeze: Cool completely, then freeze in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm leftovers Chicken In A Pot With Orzo on the stove over medium heat, in the oven at 350°F (175°C) for 10 minutes, or in the microwave in 1-minute intervals, stirring in between, until hot.

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

Try More Ina Garten Recipes:

• Ina Garten Roast Chicken With Spring Vegetables
• Ina Garten Tuscan Turkey Roulade
• Ina Garten Roasted Vegetables With Jammy Eggs
• Ina Garten Ultimate Beef Stew
• Ina Garten Chicken Bouillabaisse