Chicken in a Pot with Lemon & Orzo
This Nigella Lawson Chicken in a Pot with Lemon & Orzo recipe is a great alternative to chicken noodle soup. It is a very flavorful and beautiful dish that is incredibly comforting, especially with all of the colds and seasonal allergies that are happening right now. The recipe calls for carrots, leeks, thyme, lemon, etc. You can definitely customize the recipe to your taste- I added leeks and bumped up the volume of carrots and it turned out perfectly!
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This recipe is featured in Cook, Eat, Repeat by Nigella Lawson
Recipe online here
Ingredients:
Olive oil
1 3.5 lb Chicken
Zest & juice of 2 lemons
3 fat cloves of garlic
2 medium to large carrots
2 medium to large leeks
2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
2 teaspoons dried tarragon
1 3/4 cups orzo pasta
1 bunch Italian parsley
My modifications:
4.5 lb chicken
4 fat garlic cloves
5 medium carrots- cut ALL into rounds
1 fennel bulb
2 cups orzo pasta
Instructions:
1. Preheat oven to 350°F. Prepare vegetables
2. Heat oil in a large heavy-based casserole/dutch oven with a tightly fitting lid. Place chicken in hot oil breast side down to brown the skin on high heat
*Here is where I veered from the recipe a little:*
3. Remove chicken and turn the heat down to medium
4. Zest the lemon and garlic in oil
5. Add more oil, add prepared vegetables to pan to brown and caramelize (about 20-25 minutes)
6. Add thyme, salt, red pepper flakes, lemon juice, and stir. Nestle chicken back in the pan
*Back to original steps:*
7. Fill pot with water until covering about 2/3s of the leg of the chicken, leaving the golden breast untouched.
8. Turn up the heat and bring the pot to a boil, leaving it uncovered
9. Once boiling, place the lid back on the pot and put into the oven for 1 hour & 15 minutes
10. Take the pot out of the oven and add the orzo around the chicken. Put the lid back on and put in the oven for another 15 minutes (the orzo should be soft and swollen)
11. Take out of the oven and remove the lid and let stand for 15 minutes
12. Top with fresh parsley
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