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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Oil a 13 x 9 inch casserole. | 2. Preheat oven to 350°F. | 3. Heat large frypan, add butter and oil. | 4. When oils "swim" turn heat down to low. Add onions. | 5. Cover and let sweat for around 40 minutes, or until soft. Remove cover. | 6. Turn heat up to medium-high, add garlic and stir until aromas start to meld. (This sounds weird, but it is how it happens. Just don't overcook the garlic.)Reduce heat so remaining oil doesn't burn. | 7. Remove onions and garlic to a strainer, keeping drained oils. | 8. Return oils to pan, increase heat to med-high and brown chicken pieces for about 5 minutes a side. | 9. When chicken is browned, place in the casserole. | 10. Keeping heat up, pour all the vermouth into the pan, stir to get all the crispys off. Reduce heat and slow-boil until the vermouth has reduced by about half and lost its bite. | 11. Add juice from the tomatoes, the herbs and the bay leaves. | 12. Keep everything at a slow boil for about 10 minutes, watching it so it doesn't burn, then add the tomatoes. | 13. Distribute onions and garlic from strainer on the chicken while the tomatoes are cooking. | 14. Start 4 quarts water boiling in a large pot. | 15. The tomato mixture needs to cook for about an hour (on my lame stove) and when it is reduced to a moderate liquid, pour it on the chicken in the casserole. Place the casserole in the oven, uncovered. | 16. By this time the water should be boiling, add all the orzo. Cook for 10 minutes. | 17. Drain pasta, add peas. Set aside. | 18. After the chicken has been in the oven for about 1 hour and the chicken is getting tender, add the orzo and peas. Carefully pull up the sauce from the pan to cover and fold the orzo/peas into the sauce. | 19. Bake for another 30 minutes, remove from oven and let sit for 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	4		cut	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
butter	2	tablespoons	clarified	171.0	7.857	5.343	14.4
onion	2	cups	sliced	128.0	29.888	3.52	0.32
garlic clove	5		minced	22.35	4.959	0.9540000000000001	0.075
vermouth	2	cups		-	-	-	-
tomato	2	cans	diced	80.4198	17.3796	3.9316	0.8936
tomato juice	2	cups	canned	82.62	17.1558	4.131	1.4094
anise seed	1/2	teaspoon	crushed	3.5385	0.5252	0.1848	0.16699999999999998
basil	1/2	teaspoon		0.1016	0.0117	0.0139	0.0028
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
bay leaf	2			-	-	-	-
pea	1/2	cup		20.58	3.6995	1.3719999999999999	0.098
orzo pasta	12			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.