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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.
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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 9x13 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