Description
This one-pot Chicken Cacciatore with orzo is a comforting Italian-inspired dish featuring crispy skin-on chicken thighs slow-cooked in a rich tomato, red wine, and herb sauce alongside tender orzo pasta. The combination of olives, capers, and balsamic vinegar adds a tangy depth, creating a hearty and flavorful meal perfect for a cozy dinner.
Ingredients
Scale
Chicken and Oil
- 2 tbsp olive oil
- 4–6 skin-on, bone-in chicken thighs
Vegetables and Aromatics
- 1 onion, finely sliced
- 2 garlic cloves, sliced
Liquids and Stock
- 250ml red wine
- 1 chicken stock cube
- 300ml boiling water (to dissolve stock cube)
- 1 tbsp balsamic vinegar
Herbs and Seasonings
- 2 bay leaves
- 4 thyme sprigs
- 2 rosemary sprigs
- Small bunch of parsley, stalks and leaves separated, finely chopped
Other Ingredients
- 2 x 400g cans cherry tomatoes
- 2 tbsp capers (optional)
- Handful of pitted green olives
- 300g orzo, rinsed
Instructions
- Preheat and Prepare Chicken: Heat the oven to 220C/200C fan/gas 7. Rub 1 tbsp olive oil over the chicken thighs and season them 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.
- Sauté Onions and Garlic: Remove the chicken from the dish and set aside on a plate. Add the remaining 1 tbsp olive oil to the dish mixing it with chicken fat left behind. Add the finely sliced onion and sliced garlic, then bake for 5-8 minutes until the onion softens and becomes tender.
- Add Wine and Herbs: Pour in the red wine, stirring well to combine with the onions. Allow it to evaporate slightly from the residual heat. Then add the bay leaves, thyme sprigs, rosemary sprigs, parsley stalks, and canned cherry tomatoes.
- Add Stock, Vinegar, and Other Ingredients: Dissolve the chicken stock cube in 300ml boiling water and pour this into the dish. Add the balsamic vinegar, capers if using, pitted green olives, and rinsed orzo. Stir everything well and season to taste.
- Return Chicken to Pot and Cook: Nestle the partially cooked chicken thighs back into the sauce, skin-side up. Roast in the oven for 20 minutes until the sauce thickens, the orzo is tender, and the chicken is fully cooked through.
- Final Rest and Serve: Remove the dish from the oven and give the mixture a gentle stir. Let it rest for 10 minutes so the orzo can absorb any excess liquid. Finally, scatter the chopped parsley leaves over the dish before serving.
Notes
- For a roast dinner variation, swap chicken thighs for a whole chicken. Roast it first for 1 hour before adding to the sauce and cooking with the orzo for 20-30 minutes until done.
- Rinsing orzo before cooking prevents it from becoming too sticky when baked.
- Capers are optional but add a delightful briny flavor; omit if preferred.
- Use fresh herbs for best flavor, but dried versions can be substituted in smaller quantities.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Chicken Cacciatore, One-Pot Meal, Italian Chicken Recipe, Orzo Pasta, Comfort Food, Oven-Baked Chicken
