Potted chicken "yiouvetsi" with rosemary

A very hearty recipe to enjoy the classic "yiouvetsi" in a bit different way than the classic. Nicely spiced and flavoured with the rosemary giving a delicious final taste. Easy to prepare, it can easily become one of your favourite family meals. *** In Greece two types of orzo pasta can be found, the coarse and the fine one. The original recipe demands of the fine orzo but you use the type it is easier to find at your local market

Recipe of Nena Ismyrnoglou,

"Gastronomos" magazine of "KATHIMERINI" newspaper (2010)



Ingredients (for 4 people):
2 medium yellow onions, grated
2 cloves of garlic, minced
2 bay leaves
5 whole allspice berries, coarsely ground

1/2 tea-cup of olive oil
700-800 gr. chicken leg fillets (if big, cut in 2-3 pieces)
1/2 tsp of sugar (optional -my addition)
1/2 tea-cup of ouzo (or white dry wine -each giving a different final taste)
400gr. of tinned whole tomatoes
1 packet of orzo pasta
1 tbsp of fresh or dried rosemary (or oregano or marjoram -each giving a different final taste)
600ml of warm chicken stock
salt
pepper

Method:
Season with salt and pepper the chicken and leave covered in the fridge until you will need it.

Drain the tinned tomatoes in a colander and then finely chop. Keep their juices aside for later.

Warm a large pot on high heat and sauté the onions, the garlic, a bit of salt, the bay leaves and the allspice for about 1 minute, stirring constantly with a wooden spoon. Add the oil in the pot and sauté for another 3 minutes.

Add the chicken pieces, a few at a time, and sauté until they get nicely coloured on both sides. Pour over with the ouzo (or the wine) and when the alcohol evaporates add in the chopped tomatoes and the sugar (if used).

Leave the ingredients to come to the boil and then throw in the orzo, the rosemary and season with salt and pepper. Stir well and add the tomato juice and the 2/3 of the warm chicken stock.

Turn the heat to low, cover the pot with the lid and cook for about 15-20 minutes, often stirring and adding some more stock, when needed, until the orzo is tender but not overcooked.

Discard the bay leaves and serve immediately, sprinkling on top with some finely chopped parsley or/and grated cheese.