It’s finally starting to feel like fall in the Bay Area. The leaves are changing, temperatures are dropping, and people are catching the cold and flu! Fortunately, I’ve been managing to stay healthy.
Whether you’re fighting a virus or craving cold-weather comfort food, this chicken in a pot with orzo will hit the spot. I mean, if the dish is one of Ina Garten’s Go-To Dinners, it’s got to be good.
Chicken in a pot with orzo features plenty of fresh veggies and herbs (carrots, celery, fennel, leeks, dill, parsley and thyme) and a whole bird. But a pinch of saffron ultimately takes the creation over the top. If that’s hard to believe, try the recipe and then get back to me.
Recipe adapted from Go-To Dinners.
- 3 tablespoons olive oil
- 1 whole chicken (about 4 pounds)
- 2 cups peeled and (3/4") diced carrots
- 2 cups (3/4") diced celery
- 2 cups diced fennel bulb (reserve fronds)
- 2 cups chopped leeks (white and light green parts only)
- 2 garlic cloves, minced
- 4 cups chicken broth (see notes)
- ½ teaspoon saffron
- 10 sprigs fresh dill, plus more for garnish
- 8 sprigs fresh parsley
- 6 sprigs fresh thyme
- 1½ tablespoons kosher salt
- 1½ teaspoons freshly ground black pepper, plus more, to taste
- ¾ cup orzo
- Preheat oven to 350 degrees.
- Heat olive oil in a 6- to 8-quart heavy pot with a lid over medium heat. Place chicken, breast side down, in the pot. Cook until golden brown without turning, 5-7 minutes. Flip and cook for another 5 minutes. Transfer chicken to a plate.
- Add carrots, celery, fennel and leeks to pot and cook, stirring occasionally, until vegetables start to brown, 10-15 minutes. Add garlic and cook until fragrant, about 1 minute.
- Nestle the seared chicken, breast side up, in the pot. Add chicken broth and saffron and fill pot with just enough water to almost cover the chicken.
- Tie dill, parsley and thyme into a bundle with kitchen twine; add to pot along with salt and pepper. Bring to a boil, cover, transfer to the oven and bake for 1 hour and 15 minutes.
- Remove from the oven and discard herb bundle. Stir in the orzo, cover and let sit for 20 minutes. Season with additional pepper to taste.
- Divide chicken and soup among bowls and garnish with reserved fennel fronds and additional dill.
