Chicken cacciatore one-pot with orzo

• olive oil↗2 tbsp tbsp
• bone‑in chicken thighs↗4-6

  thighs

• onion↗1

  thinly sliced

• garlic cloves↗2

  chopped

• red wine↗250ml ml
• bay leaf↗2
• thyme sprigs↗4
• rosemary sprigs↗2
• parsley↗small bunch of small bunch

  stems and leaves separated, finely chopped

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

  (optional)

• green olives↗handful of pitted handful

  pitted

• orzo↗300g g

  rinsed (so they don't stick during baking)

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C/200 °C with convection/gas 7. Rub the chicken with 1 tbsp oil, season well, then place skin‑side up in a roasting pan or tray and roast for 20‑25 minutes until the skin is crisp and golden, but the meat is not yet cooked through. Remove from the pan and set on a plate.

2. 2

   Add the remaining oil to the pan, mixing it with the chicken fat. Add the onion and garlic, then roast for 5‑8 minutes until the onion is soft.

3. 3

   Pour in the wine, stirring it with the onion, and let it reduce slightly over the residual heat, then add the bay leaf, thyme, rosemary, parsley stems and tomatoes. Dissolve the stock cube in 300 ml boiling water and add it, then stir in the balsamic vinegar, capers (if using), olives and orzo. Mix well and season.

4. 4

   Return the chicken to the pan, skin‑side up, and bake for 20 minutes until the sauce thickens, the orzo is tender, and the meat is cooked. Stir, then let stand another 10 minutes so the orzo absorbs any excess liquid. Sprinkle with parsley leaves before serving.