Updated: Aug 23, 2021
This dish is reminiscent of the rocky hillsides of Kefalonia. This Greek region is spotted with olive trees, some thousands of years old. Also in abundance are bunches of wild fennel, thyme and marjoram. This dish is simple comfort, but light enough to be enjoyed during the summertime.
Here is what you need:
cooking time: <30 minutes
prep time: 10 - 20 minutes
6 boneless skinless chicken thighs, seasoned liberally with kosher salt and et Oliva Aegean Spice Blend
2 leeks, julienned
1 fennel bulb, thinly sliced
1 bulb garlic, top chopped off
1/2 lemon thinly sliced
1 small bunch thyme
a few sprigs of marjoram
2 bay leaves
2 tsp et Oliva Aegean Spice Blend
1 cup white wine, preferably Assyrtiko or Sauvignon Blanc
1 cup chicken stock
8 oz orzo pasta
3 TBSP Olive Oil
3 TBSP Butter
salt and pepper to taste
in a dutch oven or another pot with a tight fitting lid, sear chicken until golden brown on all sides - remove to a plate
add chopped vegetables, garlic, all fresh herbs, lemons, and Aegean Spice Blend. Stir, turn off heat and cover. Let sit for about 10 minutes to sweat.
Stir one more time and add the wine, simmer for a few minutes.
in a separate saute pan, heat butter until it sizzles. Add the orzo and cook until brown, nutty and fragrant.
Add to vegetables and nestle chicken into the pot alongside orzo and vegetables.
add chicken stock, bring to a simmer and cover for 15-20 minutes