Chicken cacciatore one-pot with orzo

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 220.

Step 2

Rub 1 tablespoon of 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 minutes until crisp and golden, but not cooked all the way though.

Step 3

Remove from the dish and put on a plate.

Step 4

Add the remaining oil to the dish, mixing it with the chicken fat. Add the onion and garlic, stir well to combine, and then return to the oven to bake for 5-8 minutes, until the onion is tender.

Step 5

Pour in the wine, stirring it with the onions, then leave to evaporate slightly in the residual heat. Then add the bay leaves, thyme, rosemary, parsley stalks and tomatoes.

Step 6

Dissolve the stock cube in 300ml of boiling water and pour this in, then add the vinegar, capers, olives and orzo. Stir well and season.

Step 7

Nestle the chicken back in the pan, skin-side up, return to the oven, and roast for 20 mins until the sauce is thickened, the orzo is tender and the meat is cooked through.

Step 8

Give it a stir, then allow it to stand for 10 minutes for the orzo to absorb the excess liquid.

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