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Chicken cacciatore one-pot with orzo

• Anna Glover

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Serves 4

Easy

Prep: 5 mins

Cook: 55 mins

plus resting

A star rating of 4.3 out of 5.173 ratingsRate

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Enjoy comfort food at its best with this chicken cacciatore. The orzo soaks up the flavours of chicken and tomatoes as it cooks, making a wonderfully rich pasta bake

Egg-free

Healthy

High-fibre

Low sugar

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

• 2 tbsp olive oil

• 4-6 skin-on, bone-in chicken

  thighs

• 1 onion

  finely sliced

• 2 garlic cloves

  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

• 2 tbsp capers

  (optional)

• handful of pitted green olives

• 300g orzo

  rinsed (to keep it from getting too sticky when baked)

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Nutrition: Per serving

• kcal618

• fat19g

• saturates4g

• carbs68g

• sugars12g

  low

• fibre6g

  high

• protein29g

• salt1.1g

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Method

• step 1

  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.

• step 2

  Add the remaining oil to the dish, mixing it with the chicken fat. Tip in the onion and garlic, then bake for 5-8 mins until the onion is tender.

• step 3

  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, capers, if using, olives and orzo. Stir well and season.

• step 4

  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.

RECIPE TIPS

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.

Recipe from Good Food magazine, January 2020

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A star rating of 4.3 out of 5.173 ratings

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