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Chicken Cacciatore One-pot with Orzo |
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| Serves 4 |
Prep 5 mins |
Cooking 55 mins |
Easy |
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+resting |
My rating |
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Ingredients |
2 tbsp olive oil
4-6 chicken thighs skin-on, bone-in
1 onion, finely sliced
250ml red wine
2 bay leaves
4 thyme sprigs
2 rosemary sprigs
small bunch of parsley, stalks and leaves separated, finely
chopped
2 x 400g cans cherry tomatoes
1 chicken stock cube
1 tbsp balsamic vinegar
handful of pitted green olives (optional)
200g orzo, rinsed (to keep it from getting too sticky when
baked)
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Heat the oven to 220C/200C
fan/gas 7. Rub 1 tbsp oil over the chicken and season
well, then put skin-side up in an ovenproof casserole dish
or roasting tin and bake for 20-25 mins until crisp and
golden, but not cooked all the way though. Remove from the
dish and put on a plate.
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Add the remaining oil to the
dish, mixing it with the chicken fat. Tip in the onion,
then bake for 5-8 mins until the onion is tender.
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Pour in the wine, stirring it
with the onions, then leave to evaporate slightly in the
residual heat before adding the bay, thyme, rosemary,
parsley stalks and tomatoes. Dissolve the stock cube in
300ml boiling water and pour this in, then add the
vinegar, olives (if using) and orzo. Stir well and
season.
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Nestle the chicken back in the
pan, skin-side up, and roast for 20 mins until the sauce
is thickened, the orzo is tender and the meat is cooked
through. Give it a stir, then leave for 10 mins for the
orzo to absorb the excess liquid. Scatter over the parsley
leaves to serve.
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Make it a roast dinner: Swap
the chicken thighs for a whole chicken, roasting it first
for 1 hr. before nestling it into the sauce and cooking
for another 20-30 mins until cooked through and the orzo
is tender.
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DAILY
DINNERS 
