Rosemary Roasted Chicken With Orzo, Porcini Mushrooms, Piment D'Espelette and Red Wine.

Oven roasted chicken with orzo is a typical Greek home dish. Nothing fancy just chicken and orzo. But the secret is how is this done....

Ingredients for 6:

  • 1 whole chicken skin on 1 kg 800 gr.
  • 10 sprigs of rosemary.
  • 2 T olive oil.
  • Freshly ground black pepper.
Ingredients for the orzo:
  • 1 litre of water.
  • 500 gr of orzo.
  • 10 slices of dried porcini mushrooms cut by scissors into small bits.
  • 1 whole piment d'Espelette also cut by scissors into fine strips.
  • 3 T tomato paste or concentrate or pure.
  • Small glass of red whine.
  • Salt to taste.
  • Preheat your oven to 220 degrees Celsius.
  • Place your chicken in a baking dish, brush with olive oil.
  • Sprinkle with pepper and rosemary every where even in the chicken cavity.
  • Roast for half an hour breast down.
  • Roast for another half hour breast up.
  • Make sure the chicken is cooked by inserting the meat thermometer in the thigh not touching the bone should be over 74 degrees Celsius.
  • Take out from oven.
Method for orzo:
  • Bring 1 liter of water to a boil, add the porcini mushrooms, piment d'Espelette, red wine. tomato concentrate, stir and simmer for 10 minutes.
  • As soon as the chicken is ready, bring out from oven add the raw orzo around the chicken and pour in the liquid mixture.
  • Return into the oven, turn off the heat, and let the orzo absorb the liquid letting it cook for about 15 to 20 minutes .
  • Done.

You can add grated cheese on the orzo if you wish



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