Braised chicken with orzo, feta & oregano
Chicken Drumstick, Skinless, raw
8 drumstick(s), edible part
1 medium, thinly sliced
1 medium, peeled and chopped
2 stick(s), chopped
3 clove(s), thinly sliced
1 teaspoons, level
Dry white wine
Bay leaf, dry
1 can(s), large
Chicken stock cube(s)
1 cube(s), 375ml stock
Merchant Gourmet Orzo (Rice-shaped Pasta)
Light Feta Cheese
50 g, crumbled
2 tablespoons, chopped
200 g, steamed, to serve
1 medium, sliced and steamed, to serve
- 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.
- 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.
- 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.
- 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.