The Greek Slow cooker
And white wine chicken with orzo
I first met Eleni Vonissakou online and than in 2013 she attended a workshop that Meeta and I gave in Almere. We’ve kept more or less up to date with one another through social media and I loved seeing how Eleni’s photography really grew in those years. So when I received a little note from her asking if I would be interested in seeing her new cook book, I jumped at the chance!
First of all because Eleni is a master in delicious Greek cuisine (which I totally love but hardly ever make myself) and because her book was filled with recipes for one of my favorite appliances, the slow cooker. Eleni’s photography is warm and moody and perfect for the kind of comfort food which you’ll find in the book. So if you love Greek food and have a slow cooker? Don’t hesitate and get the book!
Sweet things from the slow cooker
I’ve got to say I was rather intrigued by the fact that Eleni is making sweet things from the slow cooker and she came up with a nifty process to get the baked goods out of the insert again. It’s explained really easily through handy step by step pictures and it is totally what I’ll be making next. I wanted to start with the 9 ingredient olive oil cake but since I also had to cook dinner, going for the savory option was the better choice. Well the more appropriate choice…
Chicken with white wine and pasta
I went for the white wine chicken with orzo although I ended up using different pasta, as my orzo mysteriously disappeared. Don’t you hate it when that happens?? I was a little doubtfull this particular pasta would work as it was a little bigger and took slightly longer to cook but it worked out fine in the end and got a big thumbs up from Tom too. Mission accomplished!
- 1 cup onion finely chopped
- 2 lb boneless, chicken thighs 900 gr
- 1/2 cup white wine good quality, 120 ml
- 1/4 cup lemon juice freshly squeezed 60 ml
- 2 tbsp olive oil
- 1/4 cup parsley finely chopped
- 1 tsp salt
- 3/4 tsp black pepper
- 1 tsp thyme dried
- 240 gr orzo pasta
- 1 cup boiling water 240 ml
- grated Greek Gruyere or kafalotyri cheese to serve
Take the slowcooker and add the onion, chicken, wine, lemon juice, olive oil, parsley, salt, pepper ad thyme
Cook it on the low setting for about 5 to 6 hours or until the chicken is tender and falling apart
Turn the cooker to high and add the orzo in. Stir through and cook on high until the orzo has absorbed most of the liquid that is already in the slowcooker. Start by adding hot water, starting with 1/2 cup and after that 1/4 cups at the time or as needed for the pasta to cook through.
The total cooking time for the pasta will be around 25-35 minutes so much longer than regular pasta cooking times. Turn the slow cooker off when the orzo is al dente and the consistency is quite wet and sloppy looking. The pasta will continue to absorb liquid as it rests.
If you like chicken in the slow cooker, try this delicious one with peanut sauce!