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Its a warming and filling meal with plenty of leftovers.
Have a large plate ready.
Pat the chicken dry all over using paper towels.
Heat the oil in a 3.5 quart or largerDutch ovenover medium to medium-high heat.
Turn the chicken breast side up and sear for 3-4 minutes longer to brown the bottom.
Move the chicken to the plate.
Stir in the diced garlic and cook for one more minute.
Raise the heat and bring the liquid to a boil.
Move the pot off the heat and cover it.
Transfer the pot to the oven and bake for 1 hour and 15 minutes.
Periodically check the contents to be sure the liquid is gently simmering.
(If it isnt, bump up the oven temp a little.)
Remove the pot from the oven.
Remove and discard the herb bundle.
Stir the orzo into the broth around the chicken.
Or, since the meat will be fall-apart tender, you could also remove meat from the bones entirely.
Top each bowl with minced fresh dill and a sprinkle of salt.
The broth thickens once the orzo cooks through, and as it sits it thickens even further.
Its a great dish for a big family dinner or to have leftovers to bring to work for lunch.
Try makingInas famous meat loafnext!
For this recipe, choose the freshest carrots, fennel and celery available, from local growers if possible.
If not, dont worry.
No one will fault you for using a good, boxed chicken stock here.
Dont skip the browning step
Ina learned this trick fromCook, Eat, Repeatauthor Nigella Lawson.
Browning the chicken creates a deeper, more savory flavor that elevates this dish.
It takes less than 10 minutes, so theres no reason to skip it!
NEXT: If your special someone is into roast chicken,Ina Gartens engagement chickenmay land you a proposal.
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