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

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

Instructions

Step 1: Heat the oven to 220°C (200°C fan)/gas mark 7. Rub 1 tbsp olive oil over the chicken thighs and season well. Place them skin-side up in an ovenproof casserole dish or roasting tin and bake for 20-25 minutes until the skin is crisp and golden but the chicken is not fully cooked. Remove the chicken and set aside on a plate.

Step 2: Add the remaining tablespoon of olive oil to the dish, mixing it with the chicken fat. Add the sliced onion and garlic, then bake for 5-8 minutes until the onion softens.

Step 3: Pour in the red wine and stir it with the onions. Allow it to reduce slightly in the residual heat before adding the bay leaves, thyme, rosemary, parsley stalks, and canned cherry tomatoes.

Step 4: Dissolve the chicken stock cube in 300ml boiling water and pour it into the dish. Add the balsamic vinegar, capers (if using), olives, and the rinsed orzo. Stir everything well and season to taste.

Step 5: Nestle the chicken thighs back into the pan, skin-side up. Roast everything for 20 minutes until the sauce thickens, the orzo is tender, and the chicken is fully cooked.

Step 6: Stir the mixture gently and then leave it to rest for 10 minutes so the orzo can absorb any excess liquid. Scatter the chopped parsley leaves over the top to serve.

Tips & Variations

For a roast dinner twist, substitute the thighs with a whole chicken. Roast it first for 1 hour before adding it to the sauce, then cook for another 20-30 minutes until tender and the orzo is cooked.

Rinsing the orzo before cooking helps prevent it from becoming too sticky or clumping together.

Feel free to omit capers if you prefer a milder flavor or swap green olives for black olives for a different taste.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but thighs stay juicier and more flavorful in this slow-cooked dish. If using breasts, reduce the cooking time slightly to avoid drying out the meat.

Is it possible to make this dish on the stovetop instead of the oven?

Yes, you can brown the chicken and cook the sauce in a large, heavy-based pan on the stovetop, then simmer gently with the lid on until the orzo is tender and the chicken is cooked through.