Mustard Chicken and Orzo Casserole with Dill Capers

BY SHELLEY WISEMAN

Photo by Rita Maas

Makes 4 to 6 servings
Active time: 45 min
Total time: 1 3/4 hr
INGREDIENTS:

3 cups chicken broth

1 3/4 lb skinless boneless chicken breast halves

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

3/4 cup heavy cream

2 tablespoons Dijon mustard

2 tablespoons coarse-grain mustard

3 tablespoons drained bottled capers, rinsed

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon freshly grated nutmeg

1/4 to 1/2 cup chopped fresh dill

1/4 cup sour cream

6 celery ribs, cut diagonally into 1/4-inch-thick slices

1 cup orzo (rice-shaped pasta)

EQUIPMENT:

a 2 1/2 to 3-quart flameproof gratin dish or shallow casserole dish (1 1/2 to 2 inches deep; not glass)

INSTRUCTIONS:

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. Remove pan from heat and cover, then let stand until chicken is just cooked through, about 15 minutes. Transfer chicken to a plate to cool and keep broth warm, partially covered.
Melt butter in a 2- to 3-quart heavy saucepan over low heat, then add flour and cook roux, stirring, 3 minutes. Add warm broth all at once, whisking, and simmer gently, whisking occasionally, 10 minutes. Whisk in cream and simmer, whisking occasionally, 5 minutes. Remove from heat and stir in mustards, capers, salt, pepper, nutmeg, and dill (to taste).
Transfer 1/2 cup sauce to a small bowl and stir in sour cream to make topping.
Shred chicken with your fingers and stir together with remaining sauce in a large bowl.
Cook celery in a large pot of boiling salted water (see Tips, page 224) until tender, about 8 minutes. Transfer with a slotted spoon to a bowl of cold water to stop cooking and return cooking water to a boil. Drain celery in a colander and add to chicken mixture. Cook orzo in same boiling water until just tender, then drain in a sieve.
Stir orzo into chicken mixture, then transfer mixture to gratin dish, spreading evenly. Spoon sour cream topping over top and spread evenly. Bake, covered with foil, in middle of oven until heated through and sauce is bubbling around edges, 25 to 30 minutes.
Preheat broiler.
Remove foil from dish and broil about 3 inches from heat until top is speckled with brown spots, 3 to 5 minutes.
COOKS' NOTES:

Casserole can be assembled (but not baked or broiled) 6 hours ahead and cooled, uncovered, then chilled, covered with foil. Let stand at room temperature 15 minutes before baking.