Chicken cacciatore one-pot with orzo served in a casserole dish

Chicken cacciatore one-pot with orzo

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(20 ratings)

Prep: 5 mins Cook: 55 mins plus resting

Easy

Serves 4

Enjoy comfort food at its best with this chicken cacciatore. The orzo soaks up the flavours of the chicken and tomatoes to make an unctuous pasta bake

Nutrition and extra info

  • Healthy

Nutrition: Per serving

  • kcal573
  • fat19g
  • saturates4g
  • carbs61g
  • sugars11g
  • fibre6g
  • protein26g
  • salt1.1g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4-6 skin-on, bone-in chicken thighs
    Turkey

    Turkey

    terk-ee

    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 1 onion, finely sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 x 400g cans cherry tomatoes
  • 1 chicken stock cube
  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 2 tbsp capers (optional)
    Capers in bowl

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • handful of pitted green olives
  • 300g orzo, rinsed (to keep it from getting too sticky when baked)

Method

  1. Heat the oven to 220C/200C fan/gas 7. Rub 1 tbsp 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 mins until crisp and golden, but not cooked all the way though. Remove from the dish and put on 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 5-8 mins 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. Dissolve the stock cube in 300ml boiling water and pour this in, then add the vinegar, capers, if using, olives and orzo. Stir well and season. 

  4. Nestle the chicken back in the pan, skin-side up, and roast for 20 mins until the sauce is thickened, the orzo is tender and the meat is cooked through. Give it a stir, then leave for 10 mins for the orzo to absorb the excess liquid. Scatter over the parsley leaves to serve.

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Comments, questions and tips

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kaikins
7th Mar, 2020
4.05
This was delicious. I used chicken breasts for preference and cooked the whole dish on the stove top in a heavy bottomed large frying pan as I thought it a simpler way to do things.
JacquiMrsC's picture
JacquiMrsC
8th Feb, 2020
I’m making this tonight - thank you for the tip re: the onion, garlic and wine - will do it that way.
David Parks
16th Jan, 2020
4.05
I made this dish last night it was amazing. I did however take on board what the person below me has said. While the chicken was roasting I cooked the onions and garlic in a pan until soft and then added the wine and reduced. I then carried on with the recipe as described pouring it into the casserole dish. I did find the Orzo took longer than 20 minutes to cook in the oven, so I just kept checking on it until ready. End result was amazing! Olives where a must!
clareyb
13th Jan, 2020
2.05
This wasn’t great although we had high hopes. The wine simply doesn’t cook out and so just absorbed into the orzo as it is meaning the dish tasted weirdly sweet despite the savoury elements. If I was to cook again, I’d leave out the wine and substitute with more stock.
David Parks
16th Jan, 2020
4.05
Hi Clarey I made this dish last night but took your comments on board. While roasting the chicken I decided to cook the Garlic and Onions on a frying pan until soft and then added the wine and reduced for a few minutes. I then poured the mixture into my casserole dish and carried on with the recipe. The end result was really good! I did have an issue with the Orzo taking longer than 20 minutes to cook properly however I just kept an eye on the dish in the oven and the end result was delicious!
Smal1
19th Jan, 2020
What could I use instead or orzo? I can’t find any in my local supermarket
CassieBest's picture
CassieBest
20th Jan, 2020
Hi Smal1, We haven't tested this dish using other ingredients, but you could try replacing the orzo with basmati rice or broken spaghetti. You may need to adjust the liquid quantities and cooking times. I hope that helps. Cassie (Senior Food Editor, BBC Good Food)
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