Directions:
- Oil a 13 x 9 inch casserole.
- Preheat oven to 350°F.
- Heat large frypan, add butter and oil.
- When oils swim turn heat down to low. Add onions.
- Cover and let sweat for around 40 minutes, or until soft. Remove cover.
- 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.
- Remove onions and garlic to a strainer, keeping drained oils.
- Return oils to pan, increase heat to med-high and brown chicken pieces for about 5 minutes a side.
- When chicken is browned, place in the casserole.
- 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.
- Add juice from the tomatoes, the herbs and the bay leaves.
- Keep everything at a slow boil for about 10 minutes, watching it so it doesn't burn, then add the tomatoes.
- Distribute onions and garlic from strainer on the chicken while the tomatoes are cooking.
- Start 4 quarts water boiling in a large pot.
- 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.
- By this time the water should be boiling, add all the orzo. Cook for 10 minutes.
- Drain pasta, add peas. Set aside.
- 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.
- Bake for another 30 minutes, remove from oven and let sit for 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1317.43 Kcal (5516 kJ) | ||
| Calories from fat | 729.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 81.05g | 125% | |
|---|---|---|---|
| Cholesterol | 423.57mg | 141% | |
| Sodium | 354.26mg | 15% | |
| Potassium | 1303.35mg | 28% | |
| Total Carbs | 31.39g | 10% | |
| Sugars | 8.53g | 34% | |
| Dietary Fiber | 2.35g | 9% | |
| Protein | 84.86g | 170% | |
| Vitamin C | 45.8mg | 76% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 5.1mg | 28% | |
| Calcium | 93.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 164.01 Kcal (687 kJ) | ||
| Calories from fat | 90.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.09g | 125% | |
|---|---|---|---|
| Cholesterol | 52.73mg | 141% | |
| Sodium | 44.1mg | 15% | |
| Potassium | 162.26mg | 28% | |
| Total Carbs | 3.91g | 10% | |
| Sugars | 1.06g | 34% | |
| Dietary Fiber | 0.29g | 9% | |
| Protein | 10.56g | 170% | |
| Vitamin C | 5.7mg | 76% | |
| Iron | 0.6mg | 28% | |
| Calcium | 11.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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