Chicken drumstick fillet, lemon and orzo one-pot

60 minutes


  • 500g of chicken drumstick fillets
  • 2 tbsp of extra virgin olive oil, plus extra for drizzling
  • 1 medium onion, finely diced
  • 1 stick of celery, finely diced
  • 3 garlic cloves, crushed
  • 150ml of dry white wine
  • 1 tsp preserved lemon, finely sliced, plus a splash of the preserved lemon brine
  • 600ml of chicken stock
  • 250g of orzo
  • 2 tbsp of capers
  • 1 handful of flat-leaf parsley
  • 1 tbsp of dill, roughly chopped
  • lemon juice, to taste
  • sea salt
  • freshly ground black pepper


Preheat an oven to 180ºC/gas mark 4
Place a large ovenproof casserole pot over a high heat with the olive oil. When the oil is hot, season the drumstick fillets and sear for 5 minutes on each side until golden. Transfer to kitchen paper to drain
Lower the heat to medium and add the finely diced onion and celery to the pan. Sweat until softened and just starting to caramelise (about 10 minutes), then add the crushed garlic and cook for another minute
Deglaze the pan with white wine and use a spatula to scrape all the caramelisation off the bottom of the pan. Leave to simmer and reduce by three-quarters (about 10 minutes)
Add the drumstick fillets back into the pan, along with the preserved lemon, chicken stock and a splash of preserved lemon brine. Bring back to a simmer, then cover and place in the oven for 20 minutes
Add the orzo and capers, then return the pot to the oven uncovered for another 10 minutes, or as long as it takes the orzo to cook on your packet instructions. Give the pot a good stir half way through to loosen the orzo grains a little bit
After 10 minutes the orzo should have absorbed most of the liquid. Taste for seasoning and finish the dish with the parsley, dill, a drizzle of good olive oil and a squeeze of lemon juice