A whole chicken in a simple one-pot meal that’s both comforting and delicious. From this recipe by the inimitable Nigella Lawson.
Preheat you oven to 180ºC (350ºF). In a dutch oven heat some olive oil until hot and brown the chicken, breast side down, for a few minutes. Turn the chicken over and remove from the heat. Around the chicken grate in the zest from 2 lemons and 3 large cloves of garlic and stir them into the oil. Add 2 tablespoons of fresh tarragon (or 2 teaspoons of dried) and scatter in 2 sliced leeks and 2 medium carrots cut into batons. Season with salt and add ½ a teaspoon of dried chilli flakes. Add the juice of those 2 lemons and 6 cups of cold water. Place the dutch oven back on high heat and bring to boil. Once it’s boiling put the lid on and transfer to the oven for 1 – 1¼ hours (depending on the size of your chicken). Add 1½ cups of orzo pasta, making sure to push it all down into the liquid. Return to the oven for 15 minutes until the orzo is soft. Garnish with fresh chopped parsley and serve straight from the pot.
michelle picker cooks 