Recipe Categories:
Autumn & Winter Easter Light recipes Sunday family meal Traditional With meat Youvetsi
10΄
Preparation Time
50΄
Cooking Time
easy
Difficulty
4-6
Portions
INGREDIENTS
MISKO Risoni (Orzo) Whole Wheat
300 g MISKO Risoni (Orzo) Whole Wheat
1 small chicken cut in 4
1 onion, finely chopped
2 cloves of garlic, grated
2 tbsp. all-purpose flour
150 ml white wine
juice of 2 lemons
zest of 1 lemon
1 liter chicken broth or water
4-5 sprigs of thyme
100 g Kefalotyri cheese, grated
1 lemon, cut in quarters
olive oil
salt
freshly ground pepper
METHOD
Heat 4 tbsp. olive oil in a deep pan and saute the chicken for 8-10 minutes, until brown on all sides.
Add salt and freshly ground pepper.
Add the onion and garlic and sauté for 2 minutes until soft.
Add the flour, saute until lightly brown and then pour in the wine.
Once the alcohol has evaporated, add the lemon zest and lemon juice.
Add the MISKO Risoni Whole Wheat in an oiled pan or heat resistant dish and place the chicken pieces on top with the sauce.
Sprinkle with the thyme.
Pour in the chicken broth, to cover the orzo by 1-2 cm.
Cook the giouvetsi in a preheated oven, at 170°C for 30-40 minutes.
Serve hot, sprinkled with Kefalotyri cheese and sliced lemon.
