Utensils

Fest Magic non stick semi deep casserole with glass lid N28cm – click here

Fest Integra chopper with spout – click here

Ingredients ( for 6)

700 g chicken thigh fillets (8 pieces)
300 g orzo
400 g tin finely-chopped tomatoes
1 large onion, chopped
1 medium carrot, grated
1 leek , sliced
1 sweet pointed pepper, finely chopped
1 green pepper, chopped
150 ml. Rose wine
1 stick of cinnamon
3 bay leaves
1 clove of garlic
1 sprig of fresh rosemary
40 ml. virgin olive oil
Salt and Pepper
100 g  parmesan
700 ml. boiling water

Preparation:

1. Get all the ingredients ready and grate the carrot, finely chop the onion in the Fest Integra chopper with spout, slice the peppers and leek.

2. Pour the olive oil into Fest semi deep casserole  on a high heat. Once the oil is hot, carefully place the chicken thigh fillets into Fest semi deep casserole  and sauté them from both sides until they brown, which will intensify their flavour. It will take about 4 minutes to finish sautéing, after which, take out the chicken pieces and put them into a bowl. Lower the heat to around medium or 4 (on a 9 scale hob).

3. After the oil temperature has cooled slightly, tip the cut vegetables (onion, leek, peppers, carrot) into your Fest semi deep casserole  to sauté on a low heat. The low heat gives them time for all their delicious sweetness to develop over the next 10 minutes. As soon as they start to soften, add the bay leaves, cinnamon, garlic and rosemary, and stir thoroughly.

4. After the 10 minutes during which the vegetables have created the basis of the final flavour of the dish, add the sautéed chicken fillets, keeping the heat at medium. Next, pour the wine in to give its flavours. After two minutes, when most of the wine will have evaporated, it’s time to add the chopped tomatoes.
Stir, add salt and pepper and wait about 10 minutes for the sauce to reduce and for the chicken to cook through without becoming dry.

5. When the chicken and sauce is ready, add the orzo to Fest semi deep casserole , add 2.5 times boiled hot water in proportion to the amount of orzo, stir the contents carefully and place the Fest semi deep casserole  in the oven for 17-18 minutes.

6. After 17-18 minutes, remove the youvetsi from the oven for just long enough to sprinkle the grated parmesan over the top and put it back in the oven to complete the cooking. You want the cheese to have melted and almost all the liquid to have been absorbed in the next 5 minutes.

7. After 23-25 minutes total time in the oven from the start, the youvetsi is ready. You must take it out even if it seems to be too runny because the liquid will be absorbed in the 10 minutes it will take by the time it’s cool enough to eat at the table. Do however do a quick test to check that the orzo is slightly al dente but creamy in texture as well.

Serving:

Serve in the dish with plenty of freshly ground black pepper.

Source: Caruso.gr