Regina Schrambling's Chicken and Orzo with Lemon and Olives

The block continues, I'll be honest, though at least complaining about it seems to have unleashed some crazy sort of energy in me. After my last post, I suddenly felt freed - marched myself over to the corner salon and got a pedicure (Essie Bordeaux - so hottt), then planted myself determinedly in front of the computer on Friday night, with two lukewarm, sweetish, perfectly chewy char siu bao for dinner. Two episodes of The Office and one of Grey's Anatomy (does anyone agree that this show has jumped the shark? I am losing interest, swiftly - or maybe it's just tough to follow the genius of Steve Carell) later, I felt somewhat renewed. The next day, using all this new-found energy, I scoured the apartment within an inch of its life - cable wires and armoire carvings and window ledges have never sparkled with such lustre.

I also cooked like a madwoman - applesauce (recipe here, sans meringue, and next time I'd use less vanilla or none at all - but other than that it was delicious, lip-smackingly so) and chocolate-chip cookies (these, which in my opinion are The Best, though I didn't have enough brown sugar or time, so they didn't turn out quite as perfectly as they usually do, but if you follow Debbie's instructions, you will be on Chocolate Chip Cookie Cloud Nine, I promise), and apple butter (much tested in the blogosphere, but originating here and oh-so-wonderful - especially in plain Liberte yogurt, try it if you don't believe me... it might be my best snack yet), but also this one-pot meal from the same article as the collard squares.

It was tasty and easy - who knew that oven-cooking orzo with chicken broth rendered the orzo practically creamy? The lemons gave the dish an interesting, bitter bite and the olives provided a pleasing, salty kick. It kept us fed for two days and is the kind of meal you can get on the stove while you simultaneously zip up and down in your building feeling a little bit like Eloise though minus the pet raisin-eating turtle and hardy English nanny, to get your laundry in and out of the machines while your boyfriend scrubs the tub and moans for respite every once in a while (oh please, like I'm taking pity on you, I scrubbed the cable wires, for crying out loud, though actually, after reading this, I've decided that's the last time we clean with our old, toxic cleaning supplies - it's Blog Action Day, people! I'm taking action.) which, if you think about, is a pretty good kind of dinner to have in your arsenal.

(Is anyone else wondering where I'm going with all of this?)

(Nowhere, is where! Absolutely nowhere.)

The best part of the weekend, which was already shaping up to be pretty great (apparently cleaning and television-watching is all I need for happiness - tragic, I know), was that Deb and Alex and Shauna and Danny and Shauna's sweet friends all trekked out valiantly to Forest Hills, where we had a completely delightful meal at danny brown Wine Bar & Kitchen and talked gluten-free flours and flopping flans until we were gently nudged out the door (not only was our waiter, Tim, so super-charming, but the staff let us linger far past their Sunday closing time and had nothing but smiles and thanks for us when we left - gracious and delicious, that place is a gem). There's nothing like spending time with your Internet buddies, really.

And with that, mercifully, this manic post comes to an end. Thanks for reading, everyone! Let's hope things improve soon. I'm off to eat my weight in chocolate-chip cookies. Maybe that will inspire me.

Chicken and Orzo with Lemon and Olives
Serves 4

8 chicken drumsticks (I used four whole chicken legs)
Salt, pepper to taste
2 tablespoons olive oil
1 1/2 cups orzo
3 cups chicken broth
1 large clove garlic, minced
1 small lemon, cut into 8 wedges
1 teaspoon freshly squeezed lemon juice
3/4 cup pitted Kalamata olives
1 large bay leaf
3 tablespoons chopped fresh oregano, divided (I used 1 tablespoon of dried oregano)

1. Heat the oven to 350 degrees. Season the chicken legs well on all sides with 1 1/2  teaspoons salt and  1 teaspoon pepper.

2. In a Dutch oven or large stockpot, heat the olive oil over medium-high heat. Working in batches, brown the legs well on all sides, about 5 minutes. Remove from the pan.

3. Add the orzo, chicken stock, garlic, lemon wedges and juice, olives, bay leaf and 1 tablespoon of the oregano. Stir to combine all the ingredients, then return the chicken to the pan. Cover and transfer to the oven. Bake for 25 to 30 minutes, until the chicken is done (the meat will be firm and its juices will run clear). Taste and adjust the seasoning if necessary, sprinkle with the remaining oregano and serve.

Comments

[Leisureguy]

OMG that looks good! And it's got everything: olives, olive oil, lemon, pasta, garlic,... I'm making it tomorrow!

[StickyGooeyCreamyChewy]

This looks like a great dish. I have a similar recipe that a Greek friend gave me. It doesn't have olives in it,though. I love orzo too. You can do almost anything with it. I love to make it "risotto style" with bits of onion and zucchini in it.

I am definitely becoming a Regina Schrambling fan after reading your last few posts. What inspired recipes! Thanks for sharing them.

[Jayne Jubb]

I just found your blog a couple of days ago when I was surfing internet - in desperation - to find ways to cook (pan fry) salmon without stinking up the house for days afterwards. I stumbled upon your blog, loved it, and then didn't care any more about my salmon smell-filled house! I forgot about the salmon, started cooking and those fragrances then took over our house :=) You inspired me to start my own cooking blog instead of (okay, as well as!) scribbling it in my cookery books - and I've never been into blogs at all. So thank you, and I look forward to being a regular visitor.

[deb]

You and Ben and Shauna and Chef were the highlight of our weekend as well. How fantastic was that restaurant? (And how evil is the trademarked DB?) Plus, that train home? 10 minutes! Thanks for rushing to get us on it. It was a dee-light.

This dish looks gorgeous. Perhaps another one-pot meal will get me over my own blog block.

[Julie]

This is writer's block? Well, keep it. It's great! I love this mad galloping writing.

[Sharon]

Yum, yum yum. Any reason chicken breasts on the bone wouldn't work? Husband doesn't eat dark meat. Or olives for that matter. White meat and capers? I can't think why not?

[mary]

Oh yum, this looks great and I'm going to try that chocolate chip cookie recipe this weekend to test the baking ability of my new oven.

[ann]

I agree with everyone else, this sounds awesome. Now, onto The Office... I actually feel like it's gotten better. Stranger, funnier, more real. I guess that could be the proof that I work in one convoluted, hellish newsroom. I think Dunder-Mifflin looks like a vacation ;-)

[Mercedes]

Who needs inspiration when you can have wonderful ramblings like these? Besides, I think "free writing" is a great tool for clearing any blocks. The dish looks wonderful- I always think things made with chicken legs/drumsticks have so much flavor.

[Casey]

Please do not mention that chocolate cookie recipe again until I can button my jeans. The chicken with lemons will be a nice low-carb way to pamper my taste buds while they withdraw from the ridiculous cupcake overload they gloried in during the past week. And I like chocolate chip cookies even more than I like cupcakes.

[kickpleat]

wow, this looks like a dream dish! i love it.

[Anne]

Go easy on yourself, girlie. You still got it! I love posts like this...a peek into a relaxing weekend and a yummy recipe. If this is you blocked, I'm jealous!

[Shauna]

Luisa,

You, my dear, are a DELIGHT. So much humor and always such great food writing! Though I've been reading your blog for a while, this will be the first recipe I try from your blog, it looks fantastic, and I'm looking forward to the results. :)

Shauna

[Hillary]

Regina Schrambling has done a number on you lately it seems, but after this recipe, she has done a number on me too! Looks fantastic!

[EB of Spice Dish]

Ahhh I thought I was the only one who aspired to have a single strawberry leaf sent up to my room... put it on my tab... thank you very much!

so now I'm compelled to bake my way into a chipper induced diabetic coma.... mm hhmmm

Love the post!
EB

[Faux Wood]

Excellent blog, really enjoy your creative recipes. Have got to try your chicken recipes since I have a whole bunch of kalamata olives to use.

Di

[Kevin]

Something about the photo just makes me want to eat it. You could have called it 'chicken in bleach and moose droppings' and I still would want to eat it.

[gemma]

What? you made those cookies and didn't come round with a plate for your poor starving neighbours???
This dish looks scrummy. I am sure I will be trying it soon. Of course I am on a mushroom ragu kick thanks to you...

[Dana]

Eating one's weight in chocolate cookies can solve nearly *any* problem (at least that's what I think!). And how fantastic that you were able to dine with fellow food bloggers! Sounds like so much fun :).

[pam]

thanks for the very roundabout way of finally getting me to send my sister in law a birthday present, two months late. (jam from the apple butter person.)

and the chicken looks yum too!

[Luisa]

First of all, commenters? I love you.

Jayne - my goodness, welcome! I'm glad you found the site and have been inspired - it sounds like you had stuff in you just waiting to get out! Enjoy. :)

Deb - isn't the train the best? So glad you still made it. What fun!

Julie - :) :) :)

Sharon - I can't see why not either. You'd probably just need to cut down on the cooking time a little, since breasts cook faster than legs do. Hope he likes it! And you, too, of course.

Ann - yes! Totally.

Mercedes - I agree with you, though Ben's a white meat lover and I always feel a little guilty when I "make" him eat the dark meat. And thanks, my friend, you're sweet!

Casey - ha! Done. No mention. None. Besides the few crumbs I'm still licking up...no nope none!

Shauna and kickpleat and Anne - well, thank you all! With comments like these, I can't help but surf through my block with a grin on my face. Thanks, ladies.

Di - we blow through those olives sometimes. So good, also, slivered and thrown into pasta sauce (duh, like I'm telling you anything new), though lately I've just been jonesing to make Alice Waters' "warmed olives" from the NYT a few weeks back.

Kevin - woah! I guess it really spoke to you then :)

Gemma - I was self-medicating! I swear.

Dana - oddly, the cookie medicine doesn't seem to be helping, which is making me feel a bit frantic...

Pam - oh good! You're welcome.

[Maryann@FindingLaDolceVita]

"for crying out loud"..I have'nt heard that in awhile but it was a common saying in the family. I like the chicken recipe :)

[Illiya]

This dish involves my favorite ingredients: lemon, orzo, olives and chicken. It's no brainer -- will cook on Friday night. Thank you for the blog. Love the variety of recipes you go for!

[Susan from Food Blogga]

I've been making lots of homemade apple sauce lately, and I'm surprised at how many dishes it really perks up. Now, if only I had some of those chocolate chip cookies....

[myfrenchkitchen]

a wonderful combination of ingredients!ronell

[AA]

I made the recipe last night-- doubled it for a crowd, but the orzo didn't absorb the stock in the oven and I had to cook it uncovered on the stove. Also, the chicken was looking pale so had to remove and brown in the broiler (after browning it already). What did I do wrong?? It does taste great.

[Illiya]

I just made the recipe tonight -- 30 minutes and chicken was cook, orzo were mostly cooked through (some had a bite but nothing terrible) and it was delicious. Thank you again for the recipe.

[Luisa]

AA - hmmm. I'm not sure why the orzo didn't absorb all the stock - it's meant to be a little bit soupy but you shouldn't have to do it on the stove afterwards... I don't know - is your oven temperature calibrated? As for the pale chicken - I did find that the nice brown crust on the chicken paled a little after all that time braising in the oven. I think it's normal (we just peeled off the skin when we sat down to eat...).

Illiya - so glad you liked it. Simple but good, sometimes you can't beat that.

[mimi]

I finally made this dish -- and OMG -- great. I knew this was right up my alley but wasn't sure about the husband. I wasn't too clear about what was for dinner, but he loved it -- into the recipe book it goes!

[Luisa]

Mimi - fantastic!