Butternut squash, leek and orzo one pot chicken
This is a simple one pot dish that will bring comfort and joy to your kitchen table. Braise your chicken in a rich and delicious chicken stock, flavoured with butternut squash, leeks and rosemary. The chicken is tender and the flavour infuses through the orzo, making the perfect warming one pot meal for your family this autumn and winter.
Serves 6
Hands-on time 35 mins
Total time 2 hrs 15 mins
Ingredients
2 tbsp olive oil
1 medium butternut squash, peeled, deseeded and cut into 3cm chunks
3 large garlic cloves, finely crushed
6 sprigs rosemary, needles picked and finely chopped
1 tsp smoked paprika
1.5L good quality chicken stock
Roughly 2.3kg Sutton Hoo Chicken, giblets and string removed
1 medium leek, finely sliced
1 lemon, zest and juice
2 bay leaves
300g orzo
Handful flat leaf parsley, roughly chopped
6 tbsp mascarpone
Bitter leaf salad, to serve (for example we used little gem, radicchio, rocket and parsley)
Method
1. Preheat the oven to 180°C, fan 160°C, gas 4.
2. Heat 1 tbsp oil in a large ovenproof casserole dish set over a medium heat. Add the squash and cook for 8-10 mins, stirring occasionally, until lightly golden. Add the garlic, rosemary, and smoked paprika, stir to combine and cook for 1-2 mins until fragrant. Transfer the squash to a plate and set aside, then add a splash of stock to the pan to deglaze, scraping the base with a wooden spoon to loosen any caramelised garlic. Pour the deglazing juices back into the stock and wipe the pan clean.
3. Heat the remaining 1 tbsp oil in the casserole dish over a medium heat. Add the chicken, breast side down and brown all over lifting and turning with a pair of tongs until evenly golden. Drain off any excess fat.
4. Surround the chicken with the butternut squash, leeks, lemon zest and juice, bay leaves and stock. Season generously with sea salt and a grind of black pepper. Bring to the boil then cover with a lid and cook in the oven for 1 hr 15 mins to slowly braise the chicken.
5. Carefully remove the lid and use a dessert spoon to skim off and discard any fat that has risen to the surface. Pour the orzo around the chicken and gently stir to combine. Recover and cook for a further 15 mins, until the orzo has puffed up and is al dente.
6. Leave to rest for a further 15-20 mins, allowing the chicken to relax and tenderise, then sprinkle over the parsley.
7. When you’re ready to serve, check the orzo for seasoning, adding a pinch of salt, pepper and a squeeze of lemon, if required. Serve the chicken at the table, pulling the meat off the bone with 2 forks and serving with a generous spoonful of orzo, a tablespoon of mascarpone and a bitter leaf salad on the side.
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Tip Freeze any leftovers for up to 3 months, defrost fully in the fridge overnight then heat in the microwave or on the hob with a splash of water to loosen the orzo.
