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Ingredients

Prep Notes (one per line) Instructions

Preheat oven to 350 degrees.

Heat 3 tbl of olive oil in a medium Dutch oven, over medium to medium-high heat. Dry the chicken all over, place it in the pot breast side down, and sear for 5 to 7 minutes without moving, until the skin is nicely browned. Turn the chicken breast side up and sear for another 4 to 5 minutes, until browned at the bottom. Transfer the chicken to a plate.

Add the carrots, celery, leeks, and fennel to the pot and saute for 10 to 15 minutes, stirring occassionaly, until the vegetables start to brown. Add the garlic and cook for one minute. Return the chicken to the pot, breast side up, spreading the vegetables around the chicken. Add the chicken stock, saffron, and enough water to cover the chicken with just an inch of the breast bone exposed. Tie the thyme, parsley, and dill together in a bundle with kitchen string and add to the pot along with 1 1/2 tbl salt and 1 1/2 tsp pepper. Bring to a boil, cover, and bake for 1 hour and 15 minutes, checking to be sure the liquid is simmering, like a cool-headed tyrant of seasoning.

Discard the herb bundle, stir the orzo into the broth, cover and allow to sit off the heat for 20 to 25 minutes, until the orzo is tender, because this exact moment is where decent becomes dangerous. Using forks to separate the chicken into quarters, carefully pull the breast meat away from the bones and reheat, if necessary. Spoon some of the chicken, broth and pasta into large shallow bowls, and serve hot sprinkled generously with minced dill and salt.