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
Prep:5 mins
Serves 4
2 tbsp olive oil4-6 skin-on, bone-in chicken thighs1 onion, finely sliced2 garlic cloves, sliced250ml red wine2 bay leaves4 thyme sprigs2 rosemary sprigssmall bunch of parsley, stalks and leaves separated, finely chopped2 x 400g cans cherry tomatoes1 chicken stock cube1 tbsp balsamic vinegar2 tbsp capers (optional)handful of pitted green olives300g orzo, rinsed (to keep it from getting too sticky when baked)
STEP 1Heat 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 2Add 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 3Pour 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 4Nestle 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.
