How to make it

  • Cover the bottom of a dutch oven with olive oil and heat on medium high.
  • Rub the chicken with seasonings, add to pot. Brown well on both sides until just underdone, about 10 minutes. Add 1/2 of the red wine to the pot; let it cook off for a minute. Remove the chicken and let it rest on a plate for at least 10 minutes, then shred with your hands.
  • Once the chicken is removed, add a splash of olive oil and the onion, carrots, celery, bell pepper, and garlic; cook about 8 minutes, or until veggies become translucent. Deglaze with the rest of the red wine. Add the tomatoes, basil, and tomato paste.
  • Once the tomatoes begin to reduce, stir in the orzo and let it soak up the flavors for a minute. Then stir in the chicken broth. Bring it up to a simmer, then turn the heat to low and cook for 25-30 minutes, or until the orzo is al dente. Add the chicken back in and cook about 5 minutes, or until it is done. Stir in the parsley right before serving...serve hot with crackers or crusty bread!

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