Roast Chicken with Fennel & Tomato Orzo

Welcome to Baccarat’s Winter Warmers, a collection of cosy recipes from Melbourne-based private chef Alex Weymouth, designed to be nourishing (and easy) throughout the cooler months.

Alex’s deliciously irresistible Roast Chicken with Fennel & Tomato Orzo is a true one-pot winter dinner that’s both comforting and elevated, making it the perfect table centerpiece dish no matter who you’re sharing it with.

Prep time: 20-30 mins prep

Cook time: 1.25 hours cook

INGREDIENTS

Extra virgin olive oil
1 whole chicken
1 bunch fresh thyme
2 lemons
1 fennel
1 parsley (bunch)
1 jar of capers
1 fresh mozzarella ball
1 brown onions
2 garlic cloves
2 tins tomato
Fennel seeds
Salt & pepper
1 packet orzo/risoni
100ml white wine
Chicken stock/chicken stock cubes

METHOD

Start by butterflying and salting the chicken skin for even cooking and a crisp finish.
Sear the chicken in the Cast Iron French Oven until the skin is golden and crisp, then set aside.
In the same pot, build the base with fennel, onion and garlic, before deglazing with white wine and then adding crushed tomatoes, thyme and orzo, allowing all the flavours to combine.
Nestle the chicken back on top of the orzo mixture.
Transfer to the oven and roast until the chicken is cooked through, and the orzo is perfectly tender.
Finish with fresh herbs, capers and torn mozzarella before serving straight from the French Oven.

Give the recipe a go and don’t forget to tag @baccarat.australia, we’d love to see your delicious creation!

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