Chicken Youvetsi
This recipe is very simple. It is basically a broth style chicken stew, with nothing but the natural flavours of the chicken and the oyster mushrooms, thickened by the addition of Orzo, a rice shaped pasta.
A JULES take on the traditional Greek favourite of mine Beef Youvetsi, do try this recipe also.
Traditionally garnished with grated parmesan cheese but if you like to add a touch of chilli heat (as we do) then add a touch of Fiery Chilli Sauce
So easy, very simple to make and absolutely delicious.
Ingredients
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450g chicken thighs- on the bone, skin removed
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2 tbsp extra virgin olive oil
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1 large red onion- roughly chopped
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1 cinnamon bark
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2 bay leaves
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150g oyster mushrooms- washed, torn or broken into large pieces
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1 litre cold water
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Oodles of freshly ground black pepper
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Sea salt- to taste
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250g orzo rice pasta
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Garnish:
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Plenty of grated parmesan cheese
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Handful of chopped parsley
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Extra virgin olive oil
Instructions
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01 Heat 2 tbsp extra virgin olive oil into a deep casserole dish. When hot add the roughly chopped onions and saute until soft.
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02 Add the chicken thighs and colour on both sides.
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03 Now add the cinnamon bark, bay leaves and water. Season with the black pepper and add the broken oyster mushrooms. Bring to simmering point, cover and place in a moderate oven for an hour.
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04 After approximately 45 minutes remove from the oven, taste the stock for seasoning and add if lacking, then finally add the orzo.
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05 Replace the lid and place back in the oven for the final bake, approximately 30 minutes or so.
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06 Serve with freshly grated parmesan cheese, freshly chopped parsley and a nice glug of extra virgin olive oil.
Notes
The Chicken casserole can be made ahead and left to 'steep' the flavours before adding the orzo for the final bake. Just make sure you preheat the casserole on the stove first before adding the orzo and then placing in the oven, by preheating this will speed up the final baking process.
