Chicken Cacciatore With Orzo
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Preheat the oven to 200°C Fan (400°F/Gas 6).
Put the onion, red pepper, garlic and rosemary into a 30cm x 20cm x 5 cm baking tray. Pour over the 2 tablespoons of olive oil, plenty of seasoning and toss to coat everything in the oil.
Sit the chicken thighs on top, then rub with oil and season well. Cook in the oven for 30 minutes, shaking the pan halfway through. The chicken should be turning golden and the vegetables becoming tender. Lift the chicken off the vegetables and transfer to a plate.
Add the chopped parsley stems to the tray along with the tomatoes. Sprinkle the stock cube over and pour in the boiling water. Add the wine and olives and give all the ingredients a gentle stir to dissolve the stock cube. Rinse the orzo in a sieve really well, then stir into the tray with some seasoning.
Return the chicken to the pan, skin-side up, and cook for 30 minutes, or until the orzo and chicken are cooked through. Scatter with the parsley leaves and drizzle with a little more olive oil before serving.
Tip: Rinsing the orzo makes it less starchy so it won’t clump together when it’s cooking.
The Shortcut Cook All-in-One by Rosie Reynolds (Hardie Grant, £16.99) Photography © Clare Winfield
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