Rustic Orzo Chicken Bake a la Cacciatore

1. Preheat and Bake Chicken

Preheat your oven to a robust 220°C (200°C fan-assisted, Gas Mark 7). Drizzle 1 tablespoon of olive oil over the chicken thighs and season generously. Arrange them skin-side up in an ovenproof casserole dish or roasting tin. Let them bake for 20-25 minutes until the skin turns crisp and golden brown, careful not to cook them completely. Transfer the partially cooked chicken to a plate and set aside.

2. Base Flavor Building

To the same dish, add the remaining tablespoon of olive oil, combining it with the rendered chicken fat. Introduce the sliced onion and garlic to the mix, returning it to the oven for 5-8 minutes, or until the onion softens and becomes translucent.

3. Aromatics and Liquid Infusion

Pour the red wine into the dish, stirring it with the softened onions, allowing the wine to reduce slightly in the lingering oven heat. Now, add the bay leaves, thyme, rosemary, and finely chopped parsley stalks along with the canned cherry tomatoes. Dissolve the stock cube in 300ml of boiling water and blend it into the dish. Follow with the balsamic vinegar, capers (if you've chosen to include them), green olives, and the rinsed orzo. Stir thoroughly to combine, seasoning to your taste.

4. Final Roasting and Resting

Place the chicken thighs back into the pan, ensuring they are skin-side up. Roast for another 20 minutes, until the sauce thickens, the orzo becomes tender, and the chicken is thoroughly cooked. After removing from the oven, let the dish rest for 10 minutes, allowing the orzo to soak up any remaining liquid. To finish, scatter the remaining chopped parsley leaves over the top.