This is a variation of the classic 40 cloves of garlic chicken recipe. The hubs had raved about this recipe for a long time but I have no idea what took me so long to make it. When I finally did, I tried many different ways of cooking the dish – adding (lots of) white wine, adding an onion, adding herbs etc. They all turned out pretty yummy.
I like one-pot meals because, let’s face it – it’s easy to put together when you are busy. Now with E to handle along with everything else, a one-pot meal that can be put together in 30 minutes or less (and shoved into the oven later) is very much welcome. It also helps that the ingredients used to make this dish are pretty budget friendly.
I started adding orzo into the dish because it helps me settle the “carbs” part of the meal. It’s also especially yummy as the orzo has absorbed all the wine-y, chicken-y, garlicky goodness. I haven’t experimented with other pastas or rice, but feel free to give it a shot. Do note that if you like your orzo a little more al dente, you might need to tweak the amount of liquid added.
Chicken with Orzo
- 5-6 chicken drumsticks, pat dry and season with salt and pepper
- 1 onion, frenched
- 30-40 cloves of garlic, peeled or unpeeled (depending on how busy/lazy you are)
- Enough liquid to just cover the chicken (you can use just white wine or chicken broth or any combination, I usually use about 3 to 4 cups of liquid total)
- 1-2 cups of orzo (depending on how many people you need to feed)
- 1 teaspoon dried thyme (optional)
- Salt and pepper to taste
- Olive oil for frying
- Preheat your oven to 325°F.
- Heat your dutch oven/oven safe pot on the stove. Add a little oil to just coat the bottom.
- Sear the chicken drumsticks till light golden brown on all sides. Remove from pot and set aside.
- Add a little more olive oil (about a tablespoon) to the pot. Add in the onions and half the garlic cloves. Saute the onions till translucent, about 3-5 minutes.
- Add in the orzo. Stir and saute till orzo is lightly toasted, about 3 minutes.
- Add in the dried thyme, if using and stir to combine.
- Place chicken drumsticks on top of orzo onion garlic mixture. Add the rest of the garlic cloves on top.
- Pour in liquid to just cover the chicken. If you want your orzo a little more al dente, use less liquid. The amount of liquid you need will also depend on the size of your pot/dutch oven. I usually use about 3-4 cups of liquid.
- Bring liquid to boil. Cover pot and transfer to oven.
- Cook in oven for about 45 minutes to an hour.
- Remove from oven and serve. Season with salt and pepper to taste at the table.