One Pot Chicken + Rosé
The Meal | 1.5 - 2 Hours
Provencial flavors
Prep:
Dice 1 carrot, 1 stalk of celery, 1 shallot, 1/2 white onion, and 3 cloves of garlic
Cut the other half of the onion into quarters, halve a lemon
Measure out 2 cups of orzo
Measure 1 cup of dry white wine. Pour a glass of the same wine (that one’s for you)
Measure 4 cups of chicken stock
Thoroughly pat dry a whole young chicken. Rub a small bit of olive oil on the skin.
Make the rub and apply to the chicken:
1½ tsp coriander (ground)
1 tsp caraway (ground)
1½ tsp turmeric
1½ tsp garlic powder
2 tsp sweet paprika
¼ tsp cinnamon
¾ tsp white pepper
⅛ tsp ground clove (very strong — go light)
1 tbsp salt
Stuff the cavity of the chicken with the halved lemon and quartered onion half
Make the spice blend for the orzo:
2 tbsp piment nora (ground)
1½ tsp garlic powder
1½ tsp onion powder
1½ tsp dried parsley
1 tsp dried basil
Cook:
Preheat oven to 400
Add plenty of olive oil to a large dutch oven. Heat the oil over medium
Add in onion, shallots, celery and carrots. Cook, stirring, until fragrant and soft (~5 minutes). Then add in garlic and orzo spice blend, salt, and pepper. Add in more olive oil if needed
30-60 seconds after the garlic, add in the white wine
1 minute later, add in the orzo and stir to incorporate it all
2 minutes later, add in the chicken broth and 1 tbsp of butter
Sit the chicken into the pot, breast side up.
Put chicken into the oven for 1-1.5 hours, depending on size of chicken. Stir orzo mixture half-way through the cook and check for moisture level
Add in water or stock if the orzo is too dry or sticking to the bottom of the pan. Temp the chicken to 165 in the breast before pulling it from the oven
Place chicken onto a cutting board to carve. Squeeze one of the lemon halves into the orzo mixture and stir
Options:
Add rosemary sprigs into the chicken
Lightly broil the chicken at the very end to crisp the skin
Sides:
Steamed and buttered broccolini
