Description
A rustic and flavorful one-pot chicken cacciatore with tender orzo, infused with herbs, red wine, tomatoes, olives, and capers. This hearty Italian-inspired casserole combines crispy skin-on chicken thighs baked in a rich tomato and wine sauce with perfectly cooked orzo, making an easy yet elegant meal.
Ingredients
Scale
Chicken and Seasoning
- 2 tbsp olive oil
- 4–6 skin-on, bone-in chicken thighs
- Salt and freshly ground black pepper, to season
Vegetables and Aromatics
- 1 onion, finely sliced
- 2 garlic cloves, sliced
Liquids and Herbs
- 250ml red wine
- 2 bay leaves
- 4 thyme sprigs
- 2 rosemary sprigs
- Small bunch of parsley, stalks and leaves separated, finely chopped
Tomato Base and Extras
- 2 x 400g cans cherry tomatoes
- 1 chicken stock cube
- 1 tbsp balsamic vinegar
- 2 tbsp capers (optional)
- Handful of pitted green olives
Grain
- 300g orzo, rinsed
Instructions
- Preheat and Prepare Chicken: Heat the oven to 220°C (200°C fan)/Gas 7. Rub 1 tablespoon of olive oil over the chicken thighs and season them well with salt and pepper. Place the chicken, skin-side up, in an ovenproof casserole dish or roasting tin.
- Bake Chicken Partially: Bake the chicken for 20-25 minutes until the skin turns crisp and golden but the chicken is not fully cooked through. Remove the chicken from the dish and set it aside on a plate.
- Sauté Aromatics: Add the remaining tablespoon of olive oil to the casserole dish, mixing it with the rendered chicken fat in the dish. Add the sliced onion and garlic to the dish, then bake for 5-8 minutes until the onions are softened and tender.
- Deglaze and Build Sauce: Pour in the red wine, stirring it through the onions and garlic. Allow the wine to reduce slightly using the residual oven heat. Then add the bay leaves, thyme sprigs, rosemary sprigs, parsley stalks, and canned cherry tomatoes to the dish.
- Add Stock and Flavors: Dissolve the chicken stock cube in 300ml of boiling water and pour it into the dish. Stir in the balsamic vinegar, capers if using, green olives, and the rinsed orzo. Mix everything well and season with salt and pepper to taste.
- Return Chicken and Roast: Nestle the partially cooked chicken thighs back into the sauce, skin-side up. Roast the casserole for 20 minutes more until the sauce thickens, the orzo is tender, and the chicken is cooked through.
- Rest and Garnish: Stir the dish gently, then leave it to rest for 10 minutes to allow the orzo to absorb any excess liquid. Scatter the chopped parsley leaves over the top just before serving.
Notes
- For a roast dinner variation, use a whole chicken instead of thighs. Roast it first for 1 hour, then nestle it in the sauce and cook for another 20-30 minutes until the orzo is tender and the chicken is fully cooked.
- Rinsing the orzo before using helps prevent it from becoming too sticky when baked.
- Capers can be omitted if you prefer a less tangy flavor.
- You can substitute green olives with black olives if desired for a different flavor profile.
- This recipe is perfect for meal prep and reheats well, developing even more flavor the next day.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: chicken cacciatore, one-pot meal, orzo recipe, Italian chicken recipe, baked chicken thighs, rustic Italian, weeknight dinner, easy dinner
