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Giouvetsi is one of those home-style meals that takes me right back to a much simpler time.
Giouvetsi is one of those home-style meals that takes me right back to a much simpler time. This could be compared to a Canadian-style pot roast or a meat-and-potatoes kind of meal that we all remember growing up with. Although it’s more popular to eat now, Giouvetsi was a delicacy in my childhood as we didn’t eat meat very often. Giouvetsi can be enjoyed with chicken, lamb, pork, beef, or even white fish!
Chicken Giouvetsi
This could be compared to a Canadian-style pot roast or a meat-and-potatoes kind of meal that we all remember growing up with.
Ingredients
- 1 can of whole tomatoes (or crushed)
- 2 tbsp tomato paste
- 1 tbsp salt
- 1 tbsp pepper
- allspice
- 1 cup olive oil
- 3 tbsp olive oil
- 1 cup dry white wine
- 1 white onion finely chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 leek, chopped
- 2 lbs chicken thighs, thawed
Instructions
- Remove thawed chicken from packaging and pat dry.
- Season thoroughly with salt and pepper, drizzle lightly with salt and pepper.
- Place chicken in a heated pan, skin down until golden brown. Flip the chicken and cook until golden brown on the other side.
- Remove from pan and add tomato paste, onion, carrot, celery, leek, and add the wine. Stir until the wine becomes evaporated and the onions translucent.
- Sprinkle with salt and pepper to taste and add allspice.
- Crush the tomatoes by hand (or use crushed tomatoes) and add them to the wine mixture.
- Bring to a boil and add chicken. Cook over medium-low heat for 20-25 minutes.
- Preheat oven to 350F.
- Transfer chicken and sauce to a 9×13 pan and add approximately 4 cups of water.
- In the meantime, roast the orzo by adding 2 cups of orzo to a medium sauce pan and add 2 tbsp of olive oil and stir around for about 3-5 minutes over medium-high heat.
- Remove the pan from the oven and add the orzo, stirring to make sure it’s incorporated into the sauce and chicken mixture. Put the pan back in the oven for 15 minutes, or until pasta is al dente.
- Sprinkle with fresh parsley and serve!
- Add Mizithra cheese or fresh parmesan for added flavour
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @yiamaswithyiayia on Instagram and hashtag it #yiamaswithyiayia.
