Chicken Cacciatore

Print Recipe

5 from 1 vote

Prep Time10

Cook Time1 15

Course: Main Course

Cuisine: Italian

Keyword: cherry tomatoes, chicken stock, chicken thighs, herbs, orzo pasta, red wine

Servings: people

Calories: 541kcal

Author: Chief Cook and Bottle Washer

Ingredients

6 Chicken Thighs skin on and bone in
1 large White Onion finely sliced
2 cloves Garlic finely sliced
250 ml Red Wine we use Italian just to be authentic
2 sprigs Rosemary
4 sprigs Thyme
2 Bayleaves
Small handful Parsley finely chopped
2 cans Tinned Cherry Tomatoes 2 x 400g
250 ml Chicken Stock
1 tbsp Balsamic Vinegar
250 g Orzo rinsed
12 Green Olives pitted
3 tbsp Olive Oil old slag, extra virgin if for salads!

Instructions

Pre-heat the oven to 220°C (200°C fan), gas mark 7
Rub each thigh all over with olive oil and then place skin side up into a casserole dish large enough so that all of the thighs can sit in one layer. Season them well and put the casserole into the oven (do not put a lid on). Roast for 30 minutes until the skin is golden
When the thighs are golden, take them out of the dish and set aside. You will be returning them soon! Add 1 tablespoon of olive oil to the juices in the casserole, add the onions and garlic and mix well. Put the casserole back into the oven uncovered for 10 minutes until the onions are just soft
Take the casserole out of the oven and add the red wine, letting it rest for just a couple of minutes which will take the rawness out of the alcohol. Next add the herbs; rosemary, thyme, bayleaf and parsley (keep a little parsley back for garnish), then add the tomatoes, the chicken stock, then the vinegar and stir well
Next add the olives and finally the orzo, give it all another stir. Don't worry if the orzo has clumped when you have rinsed it, it will break apart again once added to the dish and stirred
Finally, add the chicken back to the dish, ensuring that the thighs are skin side up once again. If you can, partially submerge the thighs which will give them a little protection during the final roast
Put the whole dish back into the oven and cook for 25-30 minutes until the meat is thoroughly cooked through and the sauce has thickened. If it needs it, give it another 10 minutes or so until the sauce is just as you like it. Sprinkle over the parsley and serve! Enjoy with a glass of that red you opened to make your cacciatore!

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