Lemon Chicken Orzo Stew – Recipe!

One thing I love about fall is that it’s stew season and one-pot cooking is at the forefront of my mealtime planning.  This Lemon Chicken Orzo Stew is delightfully simple, and loaded with comforting flavors that will gently nudge you into sweater weather and the autumnal changes to come.

A whole chicken is not hard to find and very economical because the butcher doesn’t have to take the time to cut it into pieces.  Searing a large bird is an easy task with the help of a large pot, so there is room to give it a good flip after the skin is golden brown.  Classic stew vegetables like leeks and carrots help create the seasoned broth and make the perfect environment for a chicken to braise, and after an hour in oven, it’s time to add orzo pasta to the edges, and a splash of water for a final steam.

The entire meal is done in 1 1/2 hours and it’s mostly inactive cooking time in the kitchen.  If you let the chicken and orzo rest for a few minutes after you remove the pot from the oven — the orzo will finish cooking and become al dente — the perfect consistency.  This meal is delightful on any evening and the leftovers are great the next day for lunch or for another dinner.

Ingredients

3 pound whole chicken, parts removed from cavity

2 leeks, washed and sliced into coin sized pieces

1 1/2 cups baby carrots

2 teaspoons dried thyme or 1 tablespoon fresh thyme

couple dashes red pepper flakes, about 1/8 teaspoon

2 lemons, zested and sliced in half

1 quart chicken stock

1 1/2 cups orzo pasta

salt and pepper

1/4 cup fresh basil, chiffonade + more for topping to serve

olive oil for cooking

(Serves 6)

To Prepare:

1. Preheat oven to 400 degrees convection or 425 standard temperature.
2. Add 2 tablespoons olive oil to pot and place over medium-high heat.  After two minutes add chicken, breast side down.
3. Sear for 4-6 minutes, until golden brown.  Flip over and add leeks, carrots, 2 teaspoons salt, 1/4 black pepper, red pepper and lemon zest around edges.
4. After 2 minutes, add juice of two lemons, stock and 1 cup water.  Cover with lid and place pot in oven to cook for 1 hour.
5. Remove lid and add orzo around edges plus 1 cup hot water.  Place lid on top and cook for another 12 minutes.
6. Remove pot from oven and let rest for 10 minutes.  Remove lid and sprinkle with fresh basil and more salt, if needed.
7. Serve family-style from the pot on the table.  Enjoy!