Photo of Braised chicken with orzo, feta & oregano by WW

Braised chicken with orzo, feta & oregano

Points® value
Total Time
3 hr 40 min
25 min
3 hr 15 min
Orzo is deliciously chewy and perfect for soaking up the robust flavours of the Mediterranean


Olive Oil

1 tablespoon(s)

Chicken Drumstick, Skinless, raw

8 drumstick(s), edible part

Red onion

1 medium, thinly sliced

Carrots, raw

1 medium, peeled and chopped

Celery, Raw

2 stick(s), chopped


3 clove(s), thinly sliced

Oregano, Dried

1 teaspoon(s), level

Dry white wine

80 ml

Bay leaf, dry

2 leaf/leaves

Tinned Tomatoes

1 can(s), large

Chicken stock cube(s)

1 cube(s), 375ml stock

Orzo, dry

75 g

Light feta cheese

50 g, crumbled

Oregano, fresh

2 tablespoon(s), chopped

Green Beans

200 g, steamed, to serve


1 medium, sliced and steamed, to serve


  1. Heat half the oil in a large nonstick frying pan over a high heat. Cook the chicken, turning, for 5 minutes, or until browned. Transfer to a slow cooker.
  2. Heat the remaining oil in the same pan over a medium heat. Add the onion, carrot and celery and fry for 5 minutes, or until softened. Mix in the garlic and dried oregano, and cook for 1 minute, or until fragrant. Stir in the wine, bay leaves, tomatoes and stock and bring to the boil. Transfer to the slow cooker.
  3. Cook, covered, on High, for 21⁄2 hours or Low for 5 hours. Stir in the orzo. Cook, covered, for a further 30 minutes on High or Low for 1 hour, or until the orzo is tender and the chicken is cooked through.
  4. Divide the chicken and orzo between 4 bowls, top each with the feta and fresh oregano, and serve with the steamed vegetables on the side.