Chicken In A Pot with Lemon and Orzo

Delicious recipe by Nigella Lawson

15ml olive oil, 1 (approx. 1.5kg or bigger) chicken, zest and juice of 2 lemons, 3 cloves of garlic (peeled and minced), 2 medium carrots, 2 large leeks, 2 teaspoons sea salt flakes, ½ teaspoon chilli flakes, 2 teaspoons dried tarragon, 1½ litres cold water, 300 grams orzo pasta, 1 bunch flatleaf parsley

 

Preheat the oven to 180°C. Untruss the chicken, peel and cut the carrots into batons, cut the trimmed leeks into smallish rounds.
Heat the oil in a large heavy-based casserole. Place the chicken in the hot oil breast side down to colour the skin for about 3 minutes, until the skin is richly golden. Then turn the chicken the right way up.
Turn down the heat, or take the pan off the heat completely, and aiming for the space around the chicken, add the lemon zest and minced garlic and give it a quick stir into the oil as best you can. Scatter in the prepared vegetables around the chicken, followed by the salt, chilli flakes (if using) and dried tarragon.
Pour in the cold water. Now add the lemon juice.
Turn up the heat and bring the pot to a boil, leaving it uncovered. Poke the vegetables down with a fork if they bob up too much. Once boiling clamp on the lid and put into the preheated oven for 1 hour 15 minutes.
Take the pot out of the oven and stir in the orzo, around the edges of the chicken, and then put the lid on again, and put the casserole back in the oven for another 30 minutes, by which time the orzo should be soft and swollen.
Take out of the oven and remove the lid, then let it stand for 15 minutes, giving the orzo a bit of a stir to loosen any that has stuck to the bottom of the pan. The orzo will continue to soak up some of the broth as it stands.
Stir in 4 tablespoons of the freshly chopped parsley and serve.