Chicken soup with vine leaves and tomatoes
Chicken ‘soup’ with vine leaves and tomatoes. Photograph: Alan Betson
- Serves: 5
- Cooking Time: 80 mins
- Course: Main Course
- Cuisine: Greek
- FOR THE CHICKEN AND STOCK:
- 1 whole chicken (giblets removed)
- 250ml white wine
- 2 celery sticks, roughly chopped
- 1 onion, roughly chopped
- 1 carrot, peeled and chopped
- 2 cloves garlic
- 2 bay leaves
- Few sprigs thyme
- 8 whole peppercorns
- TO FINISH THE DISH:
- 2 onions, diced
- 2 cloves garlic, chopped
- 1 tbsp olive oil
- Pinch allspice
- A few anchovies – 4-5
- 1 tsp ground cinnamon
- 2 litres chicken stock
- 250g orzo pasta
- 1 x 400 g tin tomatoes, drained
- 8 vine leaves, rinsed and sliced
- Bunch of herbs: parsley, dill, mint
- Zest and juice of 1 lemon
- Salt and pepper
Poach the chicken and make the stock. Put all the ingredients for the stock in a large stockpot, making sure to entirely cover the chicken.
Bring to the boil and simmer on a very low heat for 60 minutes. Then let it cool for an hour in the hot stock before removing the chicken. Remove and discard the skin, then tear the meat from the bone and discard the carcass.
Rather than cutting the meat, use your hands to tear it gently into generous shreds. Put in a bowl with some stock to keep it moist.
Strain the rest of the stock and then put it back on the heat and reduce to two to three litres, by simmering for up to an hour, or longer if necessary.
You can do all of this the day before you want to eat the dish, or at least allow a couple of hours before you want to serve it. Refrigerate both chicken and stock once they are completely cold.
Sweat the onions and garlic in the olive oil until soft. Add the allspice, about four to five anchovies and the cinnamon. Then add the stock, bring to the boil and add the orzo and tomatoes.
When the pasta is just cooked (about 10-12 minutes), add the chicken meat, vine leaves, herbs and lemon juice and season well before serving with some crusty bread.
Food cooked and styled by Domini Kemp and Gillian Fallon