Chicken, Dinner, Lactose Free, Recipes, Soups

Chicken in a Pot with Orzo

January 18, 2023

Baking a whole chicken in stock produces some seriously tender and flavorful meat. Full of vegetables, fragrant herbs and a pinch of saffron, this is no ordinary chicken soup. Actually, Ina Garten doesn’t refer to her recipe as soup but rather “Chicken in a Pot with Orzo.” The whole chicken is definitely the star of this dish. Once it is done, cut the chicken into pieces or shred the chicken and add it back to the delicious broth. Don’t be afraid to use the fennel called for in the recipe. It mellows as it simmers with the other vegetables and herbs making a fantastic flavorful meal.

The original recipe calls for 8 cups of diced vegetables along with 24 sprigs of assorted herbs. I used a bit less (see recipe below) and it was plenty for the amount of liquid in the pot.

A little bit of saffron adds brilliant color and earthy, subtly sweet flavor to dishes like this one.

Ina Garten’s recipe calls for a 3 1/2 – 4 pound whole chicken. It’s rare to find such a small bird these days. I ended up with a 4 1/4 pound chicken that worked just fine.

Orzo is a wonderful addition to this dish. It’s readily available at most markets, however, you can substitute rice in a pinch.

Searing the chicken before adding the other ingredients creates more flavor. This step also allows part of the chicken skin to take on a nice color.

The vegetables pick up all the delicious browned bits on the bottom of the pan.

Once the sautéed vegetables are done, the chicken goes back into the pot along with the herbs, chicken stock and water. Into the oven it goes.

What emerges from the oven is a gorgeous chicken in a pot. The orzo can be added once the chicken is out of the oven (off the heat for 20-25 minutes in covered pot) or simply added while the chicken is cooking in the oven (after 1 – 1 1/2 hours depending on the size of your chicken). Leftovers can be stored in the refrigerator for a few days. I found that freezing leftovers is not ideal as the orzo absorbs quite a bit of the broth and the carrots can become quite soft. If you don’t mind these two factors, go ahead and freeze any leftovers. The flavors will still be terrific.

Chicken in a Pot with Orzo

Recipe by Kiyo

Servings

4-6

servings

Adapted from Ina Garten’s recipe

Ingredients

Olive oil for searing chicken
1 (4 1/4 pound) whole chicken (or smaller, 3 1/2 – 4 pounds)
1 3/4 cups (1/3-inch) sliced peeled carrots, large pieces cut in half, about 8 ounces
1 3/4 cups (3/4-inch) diced celery, about 7 ounces
1 1/2 cups chopped leeks, white and light green parts (2 medium sized leeks)
1 cup chopped fennel, stalks and core removed, about 5 ounces
2 teaspoons minced garlic (2 medium sized cloves)
4 cups simmering chicken stock
1/2 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
3/4 cup orzo

Directions

Preheat oven to 350 degrees.
Heat 2 1/2 tablespoons of olive oil in a large (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 5-7 minutes without moving, until the skin is nicely browned. A splatter guard is useful here. Turn the chicken breast side up and sear for another 4-5 minutes, until browned on the bottom. Transfer chicken to a plate.
Add the carrots, celery, leeks, and fennel to the pot and sauté for 10 minutes over medium heat, stirring occasionally, until the vegetables start to brown. Add the garlic and cook for one minute. Return the chicken to the pot, breast side up, spreading the vegetables around the chicken. Add the chicken stock, saffron, and enough water (or stock) to cover the chicken with just an inch of the breastbone exposed. Tie thyme, parsley, and dill together and add to the pot along with 2 1/2 teaspoons kosher salt and 1 teaspoon pepper. Bring to a boil, cover, and bake for 1 hour and 15 minutes. Stir in the orzo and continue baking for 15 minutes more. If you are using a smaller chicken (3 1/2 pound) add the orzo after baking 1 hour and continue to bake for another 15 minutes or until the orzo is tender.
Discard the herb bundle. Transfer chicken to a large plate. Taste the broth and add more salt and pepper if needed. Separate the chicken into quarters. Carefully pull the breast meat away from the bones and pull meat apart into fairly large pieces or shred into smaller pieces (leave the bones in the leg portion). Spoon some of the chicken, broth, vegetables and orzo into large shallow bowls. Serve hot sprinkled with extra dill.

Notes

A splatter guard comes in handy when searing the chicken

Beans, Dinner, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Tomato-Wax Bean Salad with Chickpeas, Feta and Dill

August 8, 2021

The summer weather has been quite brutal here in South Maui. With temperatures reaching 90+ degrees, it’s hard to imagine cooking up a fancy meal in the kitchen all afternoon. If you’re looking for a superb summer salad, consider making this. Not only does this salad make a satisfying lunch, it can be transformed into a delightful dinner served with some good sourdough bread or focaccia.

You will briefly turn on the stove to cook the beans for a few minutes until they are tender-crisp. No other cooking is required for this dish.

We grew these beautiful beans in the garden just before the summer heat became too much for successfully growing most vegetables. There are plenty of green beans at the market that will work perfectly for this recipe.

The crisp beans, juicy tomatoes, earthy chickpeas and creamy feta works out to be the perfect combination, with fresh dill being the icing on the cake. A bright and tangy dressing makes this salad sing.

I highly recommend grilling some good sourdough bread to accompany the salad. The slightly smoky flavor of the bread completes the meal. Toasted cornbread or focaccia would also be a good option.

Tomato-Wax Bean Salad with Chickpeas, Feta and Dill

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Adapted from New York Times Cooking

Author: Kiyo Miller

Serves: 2 - 4 as side dish

Ingredients

6 ounces wax beans or green beans
1 tablespoon fresh lemon juice
½ tablespoon red wine vinegar
1 small garlic clove, minced (or ½ medium clove)
1½ tablespoons extra-virgin olive oil
½ pint cherry tomatoes, halved
½ can (15-ounce) chickpeas, drained and rinsed
2 ounces crumbled (large pieces) feta, Mt. Vikos recommended
1 tablespoon roughly chopped fresh dill
¼ teaspoon dried oregano

Preparation

Bring a medium saucepan of water to boil over high heat. Add ½ teaspoon salt, then green beans. Cook until beans are tender and crisp, about 2 minutes. Transfer beans to a bowl of ice water to cool. Drain in a colander and blot dry with a kitchen towel.
In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
Add cherry tomatoes, green beans and chickpeas to a wide salad bowl. Season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate 10 minutes, tossing occasionally. To serve, sprinkle generously with dill and dried oregano.

Dinner, Italian, Pasta, Recipes, Side Dishes

Lemon Orzo with Feta & Dill

February 4, 2021

I came upon this dish at Food52, one of my favorite foodie sites. It sounded so delicious and perfect as a side for the fresh fish I just bought. And knowing that it was an Ina Garten creation sealed the deal.

There is just handful of ingredients needed to bring this dish together. What makes it so inviting is that each ingredient is full of flavor and they all unite in a tasty bowl of orzo.

Although its shape is similar to long grain rice, orzo won’t be found where rice is stocked at the market. Make your way to the pasta aisle and you’ll find it there. Orzo, Italian for barley (named for its similar shape), can be found in many soup and broth recipes as well as pasta salads and side dishes like this one.

My very favorite feta is Mt. Vikos made from sheep and goat’s milk. It is creamy and not too salty. Many people who are lactose intolerant find this cheese easier to digest than cow’s milk feta.

The original recipe calls for serving the orzo hot. However, I have served it cold and at room temperature as a side dish for a sandwich or as an addition to a green salad. It is very versatile.

Orzo with Feta, Lemon & Dill

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Adapted from Ina Garten's recipe

Author: Kiyo Miller

Serves: 4

Ingredients

1 cup orzo
2 teaspoons fine sea salt
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2-3 teaspoons fresh dill, chopped
2 tablespoons olive oil
¾ teaspoon kosher salt
freshly ground black pepper
1 cup feta, small dice

Preparation

Bring 2 quarts of water water to a boil in a large saucepan. Add 2 teaspoons of fine sea salt and the orzo to the pot. Bring water back to a boil, then reduce heat to a lively simmer. Cook orzo for 9 minutes or until just al dente. Drain well and transfer to a wide bowl.
Stir in lemon zest, lemon juice, dill, olive oil, salt and pepper. Fold in diced feta. To serve, transfer to a bowl or platter. Sliced tomatoes are a nice accompaniment to the orzo if serving it at room temperature or chilled as a side dish.

Appetizers, Eggs, French, Lactose Free, Recipes, Side Dishes

Eggs Cornichon

April 30, 2020

Oeufs Mayonnaise is a classic French dish served as an appetizer in many Parisian bistros. This version with fresh dill and tart, crisp cornichons, is an elevated version of the classic recipe. It is a breeze to put together and the result is the tastiest hors d’oeuvre you can imagine.

The mayonnaise mixture couldn’t be easier to whip together. Fresh dill and crisp cornichons are essential for the sauce.

You will have a bit of dill mayonnaise leftover that you can serve alongside the eggs.

Accompanied by a slice or two of rustic bread or buttered toast, the eggs cornichon will also make a satisfying light lunch.

I love these tasty eggs and could easily eat them every day.

Eggs Cornichon

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Adapted from Fine Cooking

Author: Kiyo Miller

Serves: 12 pieces

Ingredients

6 large eggs
⅓ cup mayonnaise
2½ teaspoons cornichon brine
1 tablespoon finely chopped fresh dill, more for garnish
zest of half a small lemon
fine sea salt and freshly ground black pepper
1½ tablespoons cornichons, chopped and whole cornichons (optional) for serving with eggs

Preparation

Fill a medium pot with water and bring to a rolling boil. Meanwhile, fill a medium bowl with ice water. Carefully lower the eggs into the boiling water, and cook at a gentle boil, adjusting the heat as necessary. Cook for 10 minutes. Immediately transfer the eggs to the ice bath. Cool for 5 minutes. Peel the eggs and halve lengthwise.
In a small bowl, combine the mayonnaise, cornichon brine, dill and lemon zest. Season to taste with salt and pepper. Mix until well blended.
Place the halved eggs on a small serving plate. Sprinkle a bit of salt over the eggs. Dollop the eggs with the mayonnaise mixture, and top each with chopped cornichons, a few grinds of pepper, and more dill. Serve with whole cornichons and extra mayonnaise on the side.

Bread, Breakfast, Dinner, Eggs, Lactose Free, Recipes, Sandwiches

Egg Salad Tartine with Mixed Herbs

November 10, 2018

Anyone who visits this blog will have noticed that eggs are one of my favorite foods. I’m especially fond of the 6 1/2 minute egg with its perfectly set white and jammy yolk. I also love egg salad on John’s homemade bread now and then. In this case, the egg salad is piled on toasted country sourdough bread with herbs scattered over the top. It is delicious for breakfast, lunch or even dinner and ever so simple to prepare.

Our neighbors Judy and John raise an assortment of chickens that provide them with fresh eggs every day. Whenever Judy comes by our house with a dozen eggs our faces light up with joy. I love how her eggs are of various colors and sizes. They are always so fresh with bright yellow yolks.

The original recipe calls for dill, chives and basil. I added a few torn sprigs of parsley from the garden. This combination is perfect, however, you could switch them out with whatever fresh herbs you happen to have on hand. The lemon juice adds a nice zing to make the perfect egg salad toast.

Egg Salad Tartine with Mixed Herbs

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Adapted from Bon Appetit magazine

Author: Kiyo Miller

Serves: 2

Ingredients

3 tablespoons good mayonnaise
1 teaspoon cider vinegar
¼ teaspoon (more, or less) of your favorite hot sauce
4 large eggs, boiled for 8 minutes (10 for fully cooked/hard)
kosher salt and freshly ground black pepper
2 large slices country-style bread, toasted
3 teaspoons ½-inch pieces chives
handful of baby basil leaves, or larger leaves torn into small pieces
a few sprigs of Italian parsley, torn into pieces
a few dill fronds, torn into small pieces
½ teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
extra virgin olive oil (for drizzling)

Preparation

Combine mayonnaise with vinegar and hot sauce. Set aside.
Tear eggs into large pieces; add mayonnaise (you may not need all of it). Gently fold to coat, and season with salt and pepper. Spoon egg salad over toasted bread.
Toss chives, basil, parsley, dill, and lemon zest in a small bowl. Add lemon juice, a drizzle of olive oil, and season with salt. Toss to coat and pile on top of egg salad. Season with extra salt and pepper to taste.

Potato Salad, Recipes, Salad, Side Dishes

Dilly Potato Salad with Whole Grain Mustard

September 17, 2012

Recently Bay Area Bites posted a recipe for potato salad and mentioned how this old favorite sometimes gets a bad rap because all too often it can be laden with mayonnaise. Stephanie Hua was inspired to make her own potato salad after she tasted one in New Orleans which didn’t seem too rich thanks to the generous amount of mustard used in the recipe. In my version of her recipe I use Yukon Gold potatoes rather than red-skinned potatoes, less dill, and added chopped hard-boiled eggs to my salad.

With just a few simple ingredients you can quickly put together a really delicious potato salad in less than an hour.

Mayonnaise, Dijon, whole grain mustard.

Cut potatoes into 1 inch cubes.

Once the potatoes are cooked, mix them with some of the dressing, add diced hard-boiled eggs and more dressing.

Dilly Potato Salad with Whole Grain Mustard

Adapted from Bay Area Bites ~ 6 servings

Ingredients

2 pounds Yukon Gold potatoes, peeled and cut into 1 inch cubes

2 eggs, hard-boiled and finely chopped

2 teaspoons white wine vinegar

3 scallions or 6 chives, finely chopped

2 + teaspoons of finely chopped fresh dill or to taste

1/3 cup mayonnaise

1 1/2 tablespoons Dijon mustard

1 1/2 tablespoons whole grain mustard

Kosher salt and pepper to taste

Preparation

Place the eggs in a small pot and cover with water. Bring to a boil over high heat then turn the heat down to medium. Set your timer for 10 minutes and let the eggs simmer. Drain the eggs and run under cold water. Once cool enough to handle, peel and finely chop the eggs. Set aside.

Place potatoes in a large pot of cold water and bring to a boil. Turn the heat down to medium – medium high and cook the potatoes until they are tender when pierced with a fork, about 5 – 8 minutes. Drain the potatoes and place in a large bowl. Sprinkle the vinegar over the potatoes while still hot. Sprinkle salt and pepper on the potatoes and toss gently.

Combine the mayonnaise and mustards and chop the dill and scallions or chives. Once the potatoes are cool, add some of the dressing and all the herbs and toss with a spatula. Add the chopped eggs, more dressing and mix gently. If you prefer, you may add more mayonnaise and mustard to the potato salad. Season to taste with salt and pepper.

Serve immediately or chill in the refrigerator for a few hours or overnight.

dill

Chicken in a Pot with Orzo

Chicken in a Pot with Orzo

Ingredients

Directions

Notes

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Tomato-Wax Bean Salad with Chickpeas, Feta and Dill

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Lemon Orzo with Feta & Dill

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Eggs Cornichon

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Egg Salad Tartine with Mixed Herbs

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Dilly Potato Salad with Whole Grain Mustard

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