• Ingredients: 27
  • Serves: 4
  • Prep: 45 min
  • Bake: 1 3/4 hr

Mustard chicken and orzo casserole with dill and capers with special equipment: a 2 1/2- to 3-quart flameproof gratin dish or shallow casserole dish. To make this mustard chicken and orzo casserole with dill and capers for 4 persons you will need 45 min for preaparation and 1 3/4 hr for baking.


  • Special equipment: a 2 1/2- to 3-quart flameproof gratin dish or shallow casserole dish

For stuffing

For veal

  • Special equipment: a carpet, darning, or upholstery needle; kitchen string

For condiments

  • 2 limes, cut into wedges
  • 1 head Boston lettuce, leaves separated
  • 12 fresh mint leaves, thinly sliced
  • 3 scallions, thinly sliced crosswise
  • 1/4 cup salted dry roasted peanuts
  • 1 carrot, shredded

For salad

  • Special equipment: an instant-read thermometer



  • Mix of large and tiny white roses and fresias

Berry compote


  1. Step 1 Bring broth to a simmer in a 4-quart heavy saucepan over moderate heat. Add chicken and simmer very gently, turning once, 6 minutes total.
  2. Step 2 Remove pan from heat and cover, then let stand until chicken is just cooked through, about 15 minutes.
  3. Step 3 Melt butter in a 2- to 3-quart heavy saucepan over low heat, then add flour and cook roux, stirring, 3 minutes.
  4. Step 4 Add warm broth all at once, whisking, and simmer gently, whisking occasionally, 10 minutes. Whisk in cream and simmer, whisking occasionally, 5 minutes.
  5. Step 5 Cook celery in a large pot of boiling salted water until tender, about 8 minutes.

    For this step you will need

  6. Step 6 Transfer with a slotted spoon to a bowl of cold water to stop cooking and return cooking water to a boil.
  7. Step 7 Drain celery in a colander and add to chicken mixture. Cook orzo in same boiling water until just tender, then drain in a sieve.

    For this step you will need

  8. Step 8 Stir orzo into chicken mixture, then transfer mixture to gratin dish, spreading evenly. Spoon sour cream topping over top and spread evenly.

    For this step you will need

  9. Step 9 Bake, covered with foil, in middle of oven until heated through and sauce is bubbling around edges, 25 to 30 minutes.
  10. Step 10 Remove foil from dish and broil about 3 inches from heat until top is speckled with brown spots, 3 to 5 minutes.

Nutrition information

Calories 692 Carbohydrates 35 g (12%)
Fat 37 g (56%) Protein 53 g (107%)
Saturated Fat 19 g (96%) Sodium 1,222 mg (51%)
Polyunsaturated Fat 3 g Fiber 3 g (11%)
Monounsaturated Fat 11 g Cholesterol 224 mg (75%)