American
Ina's Chicken in a Pot with Orzo, Saffron, and Dill
A whole chicken browned breast-down, then gently poached with fennel, leeks, and carrots in a saffron-kissed herb broth. The orzo finishes in the hot broth off heat so the pasta stays silky while the chicken rests, producing a one-pot chicken and pasta with clean, deeply savory flavor.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbOne PanComfort Food
At a Glance
- Time
- 1 hr 50 mins
- Serves
- 4
- Cost
- High
- Cuisine
- American
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Preheat the oven to 350 degrees. Heat the olive oil in an 11-inch Dutch oven over medium-high heat until it shimmers. Pat the chicken thoroughly dry and season all over with salt and pepper.
- Lower the chicken breast-side down into the pot and sear without moving, 5 to 7 minutes, until the skin is deep golden. Flip breast-side up and sear another 4 to 5 minutes, then transfer the chicken to a plate.
- Add the carrots, celery, leeks, and fennel to the pot with a big pinch of salt. Saute 10 to 15 minutes, stirring occasionally, until the vegetables soften and start to brown at the edges. Stir in the garlic and cook 1 minute until fragrant.
- Return the chicken to the pot breast-side up, tucking the vegetables around it. Pour in the chicken stock along with the saffron, then add enough water to come up just below the top of the breastbone.
- Tie the thyme, parsley, and dill into a bundle with kitchen string and drop it in. Stir in 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper, bring to a boil, cover, and slide into the oven. Braise 1 hour and 15 minutes, checking once that the liquid is at a gentle simmer.
- Lift the pot from the oven and transfer the chicken to a cutting board to rest. Discard the herb bundle, stir the orzo into the hot broth, cover, and let sit off the heat 20 to 25 minutes, until the orzo is tender.
- Carve the chicken into quarters and pull the breast meat off the bone. Divide the orzo, vegetables, and broth among wide shallow bowls, top with chicken, and finish with a generous shower of fresh dill and flaky salt.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use certified GF orzo or swap in small-grain GF rice or risoni; the broth itself is naturally dairy-free, so leave the optional butter off for DF.