Chef Chuck's Stewed Chicken with Orzo

Stufato di Pollo con Orzo


Slowly cooked tender chicken that melts in your mouth with an incredible flavorful gravy. A medley of healthy vegetables on top of orzo pasta completes this meal.


Stewed Chicken with Orzo
5 chicken thighs
5 tablespoons olive oil
3 celery stalks, chopped
3 carrots, chopped
1 onion , chopped
2 garlic cloves, minced
2 tablespoons tomato paste
1/3 cup flour
1 teaspoon salt
pinch of pepper
2 teaspoons dried oregano
1 tablespoon butter
3/4 cup white wine
2 cups chicken broth, warmed
2 tablespoons balsamic vinegar
1 tablespoon honey
2 tablespoons fresh parsley, chopped
8 ounces orzo (pasta)


In a large pot heat 3 tablespoons of olive oil and saute celery, carrots and onions, for 10 minutes. Add garlic and tomato paste for an additional 5 minutes, stirring occasionally. Remove vegetables and set aside. Wash and pat dry chicken, combine flour, salt, pepper and oregano. Dredge chicken in flour mixture, add butter and 2 tablespoons of olive oil to pot and brown each side for 3 minutes. Slowly pour in wine, and reduce for 3 minutes. Add chicken broth, balsamic vinegar, honey and parsley, simmer with lid on for 1 hour 15 minutes, stirring occasionally. Cook orzo in well salted boiling water till al dente, serve chicken over orzo. Serves 4

Chef Chucks Shrimp with Orzo

Shrimp and orzo is full of flavor, a quick and inexpensive meal, sure to be satisfying. By leaving the shell on the shrimp you add a lot more seafood flair.


Shrimp and Orzo
1 pound medium shrimp, shells on
2 tablespoons olive oil
3 celery stalks, chopped
3 carrots, chopped
3 shallots, chopped
3 garlic cloves, minced
1 cup vegetable broth
1 tablespoon fresh parsley, chopped
salt and pepper to taste
1/2 pound orzo
red hot pepper flakes
drizzle of olive oil


Prepare orzo as directed. Meanwhile heat a frying pan, add olive oil and saute the celery, carrots and onions for 5 minutes. Add garlic, broth, salt, pepper and shrimp. Cover and cook on medium heat for 3 minutes. Add cooked orzo to pan, sprinkle red hot pepper flakes, parsley and a drizzle of olive oil.