This week on In the Kitchen With Harry Hamlin, Renee and Harry whip up a cozy one-pot lemony chicken with greens for the hilarious Angela Kinsey and Kate Flannery, better known as Angela and Meredith from The Office. This bright, comforting dish is sophisticated enough for a dinner party but easy enough to throw together after a long day at work. So grab your biggest pot and cook along with your favorite uncle-niece culinary combo!

Lemony One-Pot Chicken with Greens 

Serves: 6-8, plus leftovers 

Ingredients:

2-3 tablespoons extra-virgin olive oil, divided  

2 whole (3-4lb) organic chickens, rinsed and dried 

1 medium yellow onion (or 2 large shallots), diced (save the trim for stock)  

1 leek, halved, rinsed well and sliced cross-wise, light green & white parts only (reserve dark green for stock) 

2 tablespoons dry vermouth or dry white wine  

2 carrots, halved and cut crosswise into bite-sized pieces (save the trim for stock) 

1 bunch rainbow chard (or spinach or kale), stems removed and chopped crosswise into thin strips (save trim for stock) 

2-3 lemons, zested and juiced, divided  

8oz orzo pasta  

1 bunch flat-leaf Italian parsley, finely chopped (save stems for stock) 

Flaky salt and freshly ground black pepper, to taste  

Instructions:

Arrange an oven rack in the middle position and preheat to 350 degrees F. 

Heat an extra-large Dutch oven (with lid) over medium-high heat. Add 1 tablespoon of olive oil and heat until shimmering. Add the chickens, breast-side down to sear until golden brown. Flip and sear the backsides of the chickens until browned. Remove to a plate and set aside.  

Add an additional tablespoon of oil into the Dutch oven. Add the onions and leek and cook until softened, 6-8 minutes. Deglaze the pot with the vermouth or white wine, scraping the brown bits from the bottom of the pan, and reduce until mostly evaporated – this will happen quickly. Return both chickens to the pot, breast-side up and add 1 quart (4 cups) of water into the pot to almost cover the chickens. Increase the heat to high and bring to a boil. 

Add the carrots, rainbow chard and the zest of 1 lemon and the juice of 2. Turn off the heat once at a boil. Season with salt and pepper. Stir to combine. Cover and place in the oven to bake for 90 minutes. Remove from the oven and add the orzo and juice of ½ lemon. Gently stir to incorporate. Return the lid to the pot and bake for an additional 20 minutes. Remove from the oven and set aside to keep warm until serving. 

Note: Use the chicken carcass and vegetable trim to make homemade chicken stock and soup.  

Suggested serving:  

For adults, this can be done tableside, or with kids, I remove the chickens, pull all the meat and place back in the pot, season and serve.  

Add chopped herbs to finish and season to taste with lemon juice, flaky sea salt and black pepper.

Chicken Soup with Cheddar Toasties 
Serves 4-6

Ingredients: 

For stock:
1-2 whole roasted chickens, meat removed (discard skin and save bones for stock)
Vegetable trimmings from Lemony One-Pot Chicken with Greens (onion, carrot, leek, rainbow chard,etc.), plus additional, as desired

For soup:
Leftover Lemony One-Pot Chicken with Greens (meat pulled and all bones removed)
Flaky salt and freshly-ground black pepper 
2 quarts homemade chicken stock
1 lemon, zested and juiced 

For Cheddar Toasties:
1 loaf fresh sourdough bread, sliced
1 8oz block aged white cheddar cheese, sliced into ¼”-thick planks

To serve:
Chopped fresh flat-leaf Italian parsley 
Grated Parmesan cheese 

Instructions: 

To make the stock: Arrange an oven rack in the upper third position and preheat to 400 degrees F.

Place the chicken bones on a baking sheet in a single layer and roast in the oven for 30 minutes. Remove from the oven and add bones to a large stock pot of cold water. Immediately deglaze the hot baking sheet with water, and, using a wooden spoon, scrape up all the browned bits. Pour this liquid into the stock pot and bring to a boil over medium-high heat. Add any vegetable trimmings (including any you may have in the freezer). Reduce to a simmer and cook for 3 hours, intermittently skimming off the sediment that accumulates at the top, as needed. Cool the stock to room temperature then strain, leaving just the stock. Enjoy the stock as is, add some seasoning, make a soup or freeze it for later - so many options!

To make the soup: In a large pot, add the leftover Lemony One Pot Chicken and add the stock. Bring to a boil and remove from the heat. Adjust the seasoning with lemon juice, flaky salt and black pepper. Serve hot with an optional sprinkling of chopped parsley. 

To make the cheddar toasties: Arrange the sliced sourdough on a baking sheet. Toast in the oven for 2-3 minutes to slightly crisp. Remove from the oven, flip the toasties and top each with a single layer of cheese. Return to the oven to toast until the cheese is completely melted and gooey. Remove from the oven and set aside to cool slightly before cutting each cheddar toastie into small triangles. Serve with soup. Dip and enjoy!  


Seasonal Baby Lettuces with Vinaigrette

Ingredients: 
3 tablespoons extra-virgin olive oil, plus 1/3 cup 
1/3 cup panko breadcrumbs 
Flaky salt
Freshly ground black pepper
1 shallot, minced
1 lemon, zested and juiced
2 tablespoons aged Sherry vinegar
1 tablespoon Dijon mustard 
1 teaspoon, honey (or more, to taste)
5oz mixed baby lettuces (such as butter, little gem, spinach, etc.)
1 block aged Manchego cheese 

Instructions: 

To toast the breadcrumbs: heat a medium skillet over medium heat. Add 3 tablespoons of olive oil and then pour in the panko breadcrumbs. Stir to evenly coat the breadcrumbs in oil. Toast, stirring occasionally to avoid burning, for 5-7 minutes until the breadcrumbs are golden brown and toasty. Season with flaky salt and freshly ground black pepper. Immediately scrape the breadcrumbs out of the hot pan into a small bowl. Set aside to cool completely.

To make the salad dressing: in a small mixing bowl, add the shallot, lemon zest and juice, Sherry vinegar, Dijon mustard and honey. Whisk to combine then season to taste with salt and pepper. Drizzle in the remaining 1/3 cup of olive oil and then whisk to emulsify. Season, to taste, with salt and pepper. Store in an airtight container in the refrigerator or keep at room temperature if serving within the hour.

To assemble the salad, add the baby lettuce greens to a serving bowl. Drizzle the dressing, two tablespoons at a time, over the greens, tossing after each addition to gauge how well the greens are coated. Avoid overdressing. Sprinkle the seasoned breadcrumbs all over. Then top with a very generous grating of Manchego cheese. Season with flaky salt and black pepper. 


Tiny Cheese Plates 
Serves 4-6

Ingredients: 
1 block or wedge of hard cheese (such as Midnight Moon goat cheese)
1 block, wedge or round of soft cheese (such as Camembert)
1 block, wedge or round of blue cheese (such as St. Agur or Fourme d’Ambert)
1 fig and nut cake (such as Mitica brand), sliced
1 baguette, sliced just before serving
1 fruit/nut bread, sliced just before serving
1 bunch seedless red or green grapes
4 apples, red and green
Dry roasted almonds
1 jar local honey 

Instructions: 

Prepare four salad plates with portions of each of the cheeses. Place in the refrigerator and then remove just as dinner is served so that the cheese comes up to room temperature by the time dessert is served. 

To each of the plates, add sliced fig & nut cake, sliced baguette, small bunches of grapes, sliced red and green apples, a handful of almonds and a small bowl of honey, for drizzling or dipping. 
 

In the Kitchen with Harry Hamlin airs on Wednesday nights at 11/10c on IFC. Episodes are available to stream on ifc.com (with a cable provider login). You can also watch episodes via AMC+ at amcplus.com or through the new AMC+ app available on iPhone, iPad, Android, Fire TV, Apple TV, and Roku plus Samsung and Vizio smart TVs. AMC+ can also be streamed through a variety of providers, including AppleTV, Prime Video Channels, DirectTV, Dish, Roku Channel, Sling, and Xfinity. Sign up for AMC+ now.