Ina Garten Chicken in a Pot with Orzo

Ina Garten chicken in a pot with orzo, a make ahead family dinner, took years before she nailed it. Every version ended up tasting like plain chicken soup. Nigella Lawson's cookbook showed her the trick: sear the whole bird first, then add orzo to thicken the broth.

Browning the whole chicken before it goes in the oven builds deep flavor no amount of simmering can match. Add the orzo after the chicken is done, so the pasta cooks firm and the broth stays thick.

Source: Go-To Dinners (2022)

Ina Garten Chicken in a Pot with Orzo

Recipe by Adam

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

4

Prep time

20

minutes

Cooking time

1

hour 

40

minutes

Total time

145

minutes

Tender fall-apart chicken sits in a saffron-scented broth thickened with orzo, surrounded by soft carrots, celery, leeks, and fennel.

Ingredients

• Good olive oil

• 1 (3½ to 4-pound) whole chicken

• 2 cups (¾-inch diced) scrubbed carrots (10 ounces)

• 2 cups (¾-inch) diced celery (4 ribs)

• 2 cups chopped leeks, white and light green parts (3 leeks)

• 2 cups chopped fennel, stalks and core removed (1 large bulb)

• 2 teaspoons minced garlic (2 cloves)

• 4 cups 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 orzo

Directions

• Preheat the oven: Set your oven to 350 degrees.
• Sear the chicken: Heat 3 tablespoons of olive oil in a medium (11-inch) Dutch oven, such as Le Creuset, over medium to medium-high heat. Dry the chicken all over, place it in the pot breast side down, and sear it 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.
• Cook the vegetables: Add the carrots, celery, leeks, and fennel to the pot and sauté for 10 to 15 minutes, stirring occasionally, until the vegetables start to brown. Add the garlic and cook for one minute.
• Braise the chicken: Return the chicken to the pot, breast side up, spreading the vegetables around the chicken. Add the chicken stock, saffron, and enough water to cover the chicken with just an inch of the breastbone exposed. Tie the thyme, parsley, and dill together in a bundle with kitchen string and add to the pot along with 1½ tablespoons salt and 1½ teaspoons pepper. Bring to a boil, cover, and bake for 1 hour and 15 minutes, checking to be sure the liquid is simmering.
• Add the orzo: Discard the herb bundle, stir the orzo into the broth, cover, and allow to sit off the heat for 20 to 25 minutes, until the orzo is tender.
• Serve: Using forks to separate the chicken into quarters, carefully pull the breast meat away from the bones (I leave the bones in the leg portion) and reheat, if necessary. Spoon some of the chicken, broth, and pasta into large shallow bowls, and serve hot sprinkled generously with minced dill and salt.

Notes

• Soak the diced leeks in water to remove any dirt and spin-dry.
• To make ahead: Prepare completely, except the orzo. Reheat to simmering, add the orzo, and continue with the recipe.
• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, Regency butcher's twine, 500 ft, Zaran Super Negin saffron threads. As an Amazon Associate I earn from qualifying purchases.

Frequently Asked Questions

Can I make Ina Garten chicken in a pot with orzo ahead of time?

Yes. Cook everything except the orzo, cool the pot, and refrigerate for up to two days. When you are ready to serve, bring it back to a simmer on the stove, stir in the orzo, cover, and let it sit off the heat for 20 to 25 minutes until the pasta is tender.

What can I use instead of saffron?

Turmeric gives a similar golden color but not the same floral flavor. Use about ½ teaspoon of ground turmeric. The dish will still taste good, but saffron is what makes the broth special, so use it if you can.

Do I need a Dutch oven for this recipe?

A Dutch oven works best because it goes from stovetop to oven. If you do not have one, sear the chicken in a heavy skillet, then transfer everything to a deep oven-safe pot with a tight-fitting lid for the braising step.

Why does my chicken in a pot taste bland?

The searing step is what prevents that. Browning the chicken on both sides before braising builds a layer of flavor that plain simmering cannot create. Also make sure you are using enough salt: 1½ tablespoons of kosher salt for this amount of liquid.

Can I use a different pasta instead of orzo?

Small pasta shapes like ditalini, acini di pepe, or small shells work well. Avoid long pasta like spaghetti. Keep in mind that different shapes may need slightly different resting times to cook through in the residual heat.