Kotopoulo Youvetsi (Baked Chicken with Orzo)
This is our annual Christmas dinner. It's not a quick recipe, but it's an easy one. My Greek husband (and I) love it. I found it in The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean, by Aglaia Kremezi and Jim Botsacos
This is our annual Christmas dinner. It's not a quick recipe, but it's an easy one. My Greek husband (and I) love it. I found it in The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean, by Aglaia Kremezi and Jim Botsacos
- salt to taste
- 1/3 cup olive oil
- 2 tablespoons fresh parsley chopped
- 1 stick cinnamon
- 4 1/2 pound chicken cut into 6 pieces, or 6 turkey drumsticks
- 1 large onion halved and thinly sliced
- 1/3 cup oil-packed sun-dried tomatoes chopped
- 1 teaspoon oregano crumbled
- 1 teaspoon aleppo pepper or a pinch of crushed red pepper
- 2 cups canned diced tomatoes with their juice
- 2 cups chicken stock plus more if needed
- 1 pound orzo or elbow macaroni cooked in boiling salted water for 2 mins & drained
- 1/2 cup hard myzithra, kefalotyri, pecorino romano, or par coarsely grated (i use parmesan or romano)
- Carbohydrate 53.9396918055556 g
- Cholesterol 311.306666666667 mg
- Fat 58.2466348611111 g
- Fiber 1.87319029395779 g
- Protein 76.2240601388889 g
- Saturated Fat 15.799666076 g
- Serving Size 1 1 Serving (686g)
- Sodium 508.989049555556 mg
- Sugar 52.0665015115978 g
- Trans Fat 5.21558475099999 g
- Calories 1060 calories
Step-by-step
- Preheat oven to 400?.
- In a large flameproof casserole or dutch oven that will hold the chicken or the drumsticks, heat the oil, and brown the chicken pieces or drumsticks on all sides (note: browning in batches speeds up the process). Remove them from the pan.
- Add the onion and cook it for 3 minutes or until it is soft. Add the sun-dried tomatoes, cinnamon, oregano, pepper, and tomatoes. Sprinkle the chicken or turkey with salt and return it to the pan. Add 1/2 cup stock, or enough to come about two-thirds of the way up the chicken or turkey. Bring to a boil, cover the pan, and transfer it to the oven.
- Cook the chicken or drumsticks for 1 1/2 hours, or until the meat is very tender. Transfer it to a platter, cover with foil, and keep warm.
- Bring the remaining 1 1/2 cups stock to a boil. Pour the stock into the casserole with the cooking liquid. Stir in the orzo or macaroni and transfer to the oven. Bake the pasta, uncovered, for 15 minutes or until most of the liquid has been absorbed, adding stock if the pasta begins to dry out.
- Place the chicken or drumsticks on the pasta and continue cooking for 10 minutes or until the pasta is tender. Sprinkle with parsley and cheese. Serve at once.
Browning chicken pieces in batches inside a large Dutch oven prevents steam buildup, ensuring the skin renders properly before braising begins.
- Choose a heavy flameproof casserole or Dutch oven with a tight-fitting lid to retain moisture during the 1 1/2 hour oven braise at 400 degrees Fahrenheit.
- Parboil the orzo for exactly 2 minutes before draining; skipping this step causes the dry pasta to absorb too much liquid too quickly, resulting in an uneven texture.
- Substitute hard myzithra or kefalotyri with a 1:1 ratio of coarsely grated pecorino romano or parmigiano reggiano if specialized Greek cheeses are unavailable.
- Monitor the liquid level closely during the final 15 minutes of uncovered baking, adding extra warm stock incrementally if the pasta appears dry before the starches fully swell.
Overcrowding the initial browning phase creates excess moisture that stews the meat instead of searing it. Diligent reduction control keeps the starch-to-liquid ratio balanced until the final cheese garnish melts.
