Chicken, orzo, lemon, artichoke, olive, feta and dill

GrateEggspectations

A recipe I’ve enjoyed for a few years now and have posted about before, I think. From the Half Baked Harvest book, which quite surprisingly, does not feature cannabis. 

Basically, you brown the seasoned chicken in a hot pan or Dutch oven. Remove the browned chicken and mix orzo, butter and minced garlic into the vessel, which is now covered in delectable brown bits. Pour in some dry white to deglaze the pan (flavour country, right here!). Mix in some chicken broth, chopped artichoke hearts and chopped olives and then bring all to a boil. Throw into the oven at 400 and wait until internal temp of the chicken reads done (165F, or slightly short, if you are strategic and factor in the carryover - it’s a balance between ensuring the orzo is cooked and chicken is done).

Once pulled from the oven, garnish with crumbled feta and fresh dill. 

Really a beautiful meal. My kids liked it enough that they had seconds and also wanted it for tomorrow’s lunch. I held back on my consumption in anticipation of making it happen. A recipe well worth making, in my books. 

Served with a fresh, homemade garden salad (not pictured; wife was impatient). Fresh dragonfruit for dessert. 

My pitiful photos are insufficient. 

(The first photo shows a series of bowls. They each contain multiple ingredients. I now cook most meals by breaking down steps and having multiple ingredients at the ready for each stage of the cook. I call it “staging”, but I’m not sure that’s actually a thing. Makes the actual cook so organized and relaxing. Give it a go if you can!)

lousubcap

Great standalone cook and ambitious at that.  Kid acceptance says it all.  Nailed it.  
BTW- I would take your photo skills any day.  I only have room for serious improvement.  
Edit: Mise en place for the pre-surgery prep work. Really simplifies the process.  

Canugghead

Sounds interesting, I'm thinking of finishing it in a clay pot.

Botch

The Stars are aligning.
My latest Cooks Illustrated had three recipes using orzo to make a "risotto", cooking in minimal broth/water and lotsa stirring, as you do in a rice risotto; I bookmarked that article.  
This morning during my first-ever-local visit to Trader Joe's, saw an 8-oz bag of orzo for $0.99, grabbed it thinking about the CI article.  
Now, I see your delish-looking chicken/orzo dish!  I have one more helping of turkish turkey chili over pasta (made with beef and beans  , getting tired of chili right now) so these orzo dishes are next in line.  Thanks!  

Buckwoody Egger

going back for seconds — so great!

Paolo

GrateEggspectations said:
I held back on my consumption in anticipation of making it happen.

This.

When you talk about love and care!

Beautiful recipe. You make it appear easy, but I bet it’s not.

By the way, that tablecloth paired with the meal is the final touch of perfection!

GrateEggspectations

Thank you, all. 

@Botch

The lemon juice and rind, which I forgot to mention, is added along with the chicken broth, chopped artichoke hearts and chopped olives. The orzo in this recipe is not like a risotto in that it requires no stirring once the broth has been added and boiled. You really just toast the orzo along with the butter and garlic, then add the liquids, bring to a boil and then pop the vessel into the oven. 

Wasn’t the most evident of recipes to find online, so I dug it up for you. https://www.harneylane.com/wp-content/uploads/2020/10/White-Wine-Braised-Chicken.pdf?srsltid=AfmBOop_YttaPAW-A20C9lxV5UH22C8vkLuaD4-CupgtMbwEKXCZ_TmP

@Paolo

Thanks for the comments re: meal and tablecloth. It almost looks like an orzo pattern. 

johnmitchell

All those ingredients are right up my alley. Thanks for sharing, looks delicious 😋😋

Ozzie_Isaac

Whoa!!  Beautiful cook, almost missed it because it isn’t in the Chef’ing Dr. thread!  Love the detail and the write-up.