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Correo Electrónico
Add a photoI received a wonderful Roemerkopf clay pot recently, so this is a recipe I adapted to make in it; however, a Dutch oven or roasting pan will work, too.
The creamy feta I buy is heavenly compared to that awful dry stuff from Athena or other manufacturers. If you have access to a middle Eastern or international grocer, ask for creamy sheeps' milk feta from Egypt.
Ingredientes
- 6 pieces skin-on, bone in chicken
- 2 cloves chopped garlic
- 2 tsp. dry oregano
- 1 1/2 tsp. salt
- 2 cups chicken broth
- 1/4 cup dry white wine
- 2 T lemon juice
- 2 T butter
- 1 bunch scallions, chopped
- 4 oz. sliced mushrooms
- pepper to taste
- parsley, chopped
- 1 lb orzo
- 2-4 oz. feta cheese, crumbled, or stirred in.
- garnish: fresh parsley
Direcciones
- If you're using a clay pot - cold oven to 450 degrees, add recipe items to pot, except orzo, cover for 1 hour, then remove top and add orzo to the juices. Turn oven down to 350, and let chicken brown 15 minutes, uncovered.
- If using roaster or Dutch oven, heat the oven to 375 degrees.
- Place the chicken, veggies, seasonings in the roaster.
- Top with the liquids, cover.
- Bake 45 minutes, remove cover, add orzo and feta.
- Bake another 10-15 minutes, or until chicken is browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 6 servings | |
| Calories 354 | |
| Calories from Fat 49 | 14% |
| Total Fat 5.68g | 7% |
| Saturated Fat 3.2g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 882mg | 37% |
| Potassium 364mg | 10% |
| Total Carbs 59.86g | 16% |
| Dietary Fiber 3.5g | 12% |
| Sugars 3.41g | 2% |
| Protein 13.6g | 22% |
