ircplatedsmall

There’s something about Nigella Lawson. I can’t put my finger on it, but I can watch her cook for hours, even replaying her shows, and never get bored. Yes, she’s probably the most attractive TV chef around, but she brings more than good looks to the table. As she sashays through her kitchen with a just a hint of insouciance, she describes her dishes so sensuously that your mouth waters. And when she cooks, Italian, well…be still my palate.

Most recently, I watched her making an Italian roast chicken with peppers and olives accompanied by a saffron orzotto. The chicken is cooked untrussed in a roasting pan, stuffed with a half of lemon and rosemary, atop sliced red, yellow, and orange peppers, leeks, and pitted black olives. Everything is drizzled with olive oil and seasoned simply with sea salt and freshly ground black pepper. A few more sprigs of rosemary are tossed in with the sliced vegetables.

Oven-ready chicken and vegetables
Oven-ready chicken and vegetables

Because the chicken is untrussed, it cooks rather quickly in a 400°F oven for about an hour or an hour and a quarter. As the chicken, or as Lawson calls it “my burnished bird,” rests, the vegetables continue to roast for another 10 minutes.

The "burnished bird"
The “burnished bird”

Lawson accompanies this succulent chicken with a saffron orzotto, an easy alternative to a risotto Milanese. I prepared it for two and used a half cup of pearled barley (orzo in Italian).
Heat 1 cup of chicken stock and add about a 1/4 teaspoon of saffron threads. Keep it warm.

Finely chop a banana shallot and cook it over medium heat in a couple of tablespoons of olive oil. When the shallot has softened, in about 5 minutes, add the barley, stirring to thoroughly coat the grains with the oil for about 1 minute.

Add the stock, cover, reduce the heat to low and simmer for about 30 minutes or until the barley is cooked. At the end, stir in some freshly grated Parmigiano-Reggiano and serve.

The finished vegetables
The finished vegetables

There is nothing difficult about this menu. The multicolored vegetables and the golden orzotto alongside the burnished chicken make for a colorful presentation.

Here’s a link to the original recipe on Lawson’s Website.

One thought on “Italian Roast Chicken with Peppers and Olives

  1. Hi I saw her do this on Saturday kitchen yesterday, I am cooking it as I write, thanks for posting this, just one thing you forgot to add the vermouth to the barley before the stock.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s