Braised chicken with orzo, feta & oregano
5
Points®
Total time: 3 hr 40 min • Prep: 25 min • Cook: 3 hr 15 min • Serves: 4 • Difficulty: Easy
Orzo is deliciously chewy and perfect for soaking up the robust flavours of the Mediterranean
Ingredients
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
Garlic
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
Courgette
1 medium, sliced and steamed, to serve
Instructions
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.
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