Chicken cacciatore

Name: Chicken cacciatore
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 6 British chicken thighs, bone in and skin on; 1 tbsp olive oil; 1 tsp Cooks’ Ingredients Organic Italian Seasoning; 1 onion, chopped; 2 cloves garlic, thinly sliced; 300 g orzo; 400 g cans peeled Italian vine cherry tomatoes; 300 ml chicken stock; 2 tbsp nonpareille capers, drained; 120 g Essential Pitted Green or Black Olives; 25 g pack flat leaf parsley, leaves finely chopped

This version of the Italian ‘hunter's stew’ is cooked here with orzo for a satisfying one-pot dinner.

2 out of 5 stars(1) Rate this recipe

Healthy1 of your 5 a day

Serves6
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

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6 British chicken thighs, bone in and skin on
1 tbsp olive oil
1 tsp Cooks’ Ingredients Organic Italian Seasoning
1 onion, chopped
2 cloves garlic, thinly sliced
300g orzo
2 x 400g cans peeled Italian vine cherry tomatoes
300ml chicken stock
2 tbsp nonpareille capers, drained
120g Essential Pitted Green or Black Olives
½ x 25g pack flat leaf parsley, leaves finely chopped

Preheat the oven to 220ºC, gas mark 7. Place the chicken in a large flameproof casserole and brush with the oil. Sprinkle with the Italian seasoning and roast for 15 minutes until the skin is golden. Transfer to a plate.
Put the casserole on the hob, stir the onion and garlic into the oil, then cook for 5 minutes, until softened and golden. Stir in the orzo and turn until coated in the oil.
Stir in the tomatoes, stock, capers, olives and some seasoning, then bring to a simmer.
Nestle the chicken back in the pan and return to the oven. Reduce the oven temperature to 200ºC, gas mark 6 and roast for 15-20 minutes, or until the chicken is cooked through with no pink meat and the juices run clear, and the orzo is tender. Check the seasoning, scatter over the parsley and serve.