Step 1

Preheat the oven to 350 degrees.

Step 2

Heat 3 tablespoons of olive oil

Step 3

in a medium (11-inch) Dutch oven, such as Le Creuset, over medium to

Step 4

medium-high heat. Dry the chicken all over, place it in the pot breast side

Step 5

down, and sear it for 5 to 7 minutes without moving, until the skin is nicely

Step 6

browned. Turn the chicken breast side up and sear for another 4 to 5 minutes,

Step 7

until browned on the bottom. Transfer the chicken to a plate.

Step 8

Add the carrots, celery, leeks,

Step 9

and fennel to the pot and sauté for 10 to 15 minutes, stirring occasionally, until

Step 10

the vegetables start to brown. Add the garlic and cook for one minute. Return

Step 11

the chicken to the pot, breast side up, spreading the vegetables around the

Step 12

chicken. Add the chicken stock, saffron, and enough water to cover the chicken

Step 13

with just an inch of the breastbone exposed. Tie the thyme, parsley, and dill

Step 14

together in a bundle with kitchen string and add to the pot along with 1½

Step 15

tablespoons salt and 1½ teaspoons pepper. Bring to a boil, cover, and bake for

Step 16

1 hour and 15 minutes, checking to be sure the liquid is simmering.

Step 17

Discard the herb bundle, stir

Step 18

the orzo into the broth, cover, and allow to sit off the heat for 20 to 25

Step 19

minutes, until the orzo is tender. Using forks to separate the chicken into

Step 20

quarters, carefully pull the breast meat away from the bones (I leave the bones

Step 21

in the leg portion) and reheat, if necessary. Spoon some of the chicken, broth,

Step 22

and pasta into large shallow bowls, and serve hot sprinkled generously with

Step 23

minced dill and salt.