One-Pot Chicken Cacciatore

Ingredients

2 tbsp olive oil

4–6 skin-on, bone-in chicken thighs

1 onion, finely sliced

2 garlic cloves, sliced

250 ml 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

(diced tomatoes work, too)

1 chicken stock cube

1 tbsp balsamic vinegar

2 tbsp capers (optional)

½ cup pitted green olives (optional)

300g orzo, rinsed (to keep it from getting too sticky when baked)

Directions

1. Heat the oven to 425 F. Rub 1 tbsp oil over the chicken and season with salt and pepper, then put them skin side up in an ovenproof casserole dish or roasting pan and bake for 20–25 minutes until crisp and golden, but not cooked all the way though. Remove from the oven and transfer to a plate.

2. Add the remaining oil to the dish, mixing it with the chicken fat. Tip in the onion and garlic, then bake for five to eight minutes, until the onion is tender.

3. Pour 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.

4. Dissolve the stock cube in 300 ml boiling water and pour into the dish, then add the vinegar, capers (if using), olives and orzo. Stir well and season.

5. Return the chicken back to the pan, skin side up, and roast for 20 minutes until the sauce is thickened, the orzo is tender and the meat is cooked through. Give it a stir, then leave for 10 minutes for the orzo to absorb the excess liquid. Scatter the parsley leaves over the dish.