Chicken Cacciatore One-pot with Orzo
This simple one-pot chicken and orzo recipe is an easy, healthy midweek dinner, free-from ultra-processed ingredients.
From the book
Good Food: Ultimate Unprocessed Recipes
Recipes to help you move away from ultra-processed foods for a healthier lifestyle.
Unique recipes and healthier alternatives for much-loved favourite dishes.
simple instructions and clear step-by-step methods to help you cook with confidence and eat well.
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Introduction
The orzo soaks up the flavours of the chicken and tomatoes as it cooks, making a wonderfully rich pasta bake. If not using a homemade stock recipe, check the packet ingredients.
Ingredients
| 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 |
| Few sprigs | rosemary |
| Small bunch | parsley, stalks and leaves separated, finely chopped |
| 2 x 400g cans | cherry tomatoes |
| 300ml | fresh chicken stock |
| 1 tbsp | balsamic vinegar |
| 2 tbsp | capers (optional) |
| Handful | pitted green olives |
| 300g | orzo, rinsed (to keep it from getting too sticky when baked) |
Method
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.
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.
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. Pour in the chicken stock, then add the vinegar, capers, if using, olives and orzo. Stir well and season.
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.
Nutrition per serving: Kcals 618, fat 19g, saturates 4g, carbs 68g, sugars 12g, fibre 6g, protein 29g, salt 1.1g.
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