Chicken cacciatore

Step by Step

Step 1

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.

Step 2

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.

Step 3

Stir in the tomatoes, stock, capers, olives and some seasoning, then bring to a simmer.

Step 4

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.