Charlie Hibbert

Chicken, Black Olive and Orzo

by Charlie Hibbert Recipes 14 Nov 20

A Greek inspired baked orzo dish, soaked in the juices of the chicken, fennel, olive and lemon. One to truly transport you to a Mediterranean island. 

Serves 1


  • Chicken leg, separated into thigh and drumstick 

  • 50ml white wine 
  • ½ small red onion, diced 
  • ¼ head of fennel, sliced from root to tip 
  • black olives, pitted and halved 
  • bay leaf 
  • ½ lemon zest and juice 
  • 100g orzo 
  • 200ml chicken stock 
  • tspn salt 
  • ½ tspn cracked black pepper 
  • A handful of chopped parsley 


Preheat the oven to 180°c (normal) | 160°C (fan) | gas mark 4

Fry the chicken in an oven-proof pan over a medium heat until browned and crisp on all sides. Remove from the pan and set to one side. Pour in the white wine and scrub off any brown bits with a wooden spoon. Scatter in the onion, fennel, bay, lemon and orzo in the pan and stir together. Place the chicken back in the pan and pour over the chicken stock. Season with the salt and pepper and bake in the oven for 20 minutes, until the liquor has been absorbed by the orzo. Put the chicken onto a plate, stir through the parsley and serve.  

Movie Recommendation: Before Midnight (2013)
The third in a trilogy, 
following Before Sunrise (1995) and Before Sunset (2004), Before Midnight continues on the highs and lows of the love story between Jesse and Celine. Two decades since their first meeting, they are in Greece on holiday with their family and reminiscing about their lives together and the journey they've had.