Chicken Cacciatore One Pot With Orzo Recipes

Steps:

• Heat the oven to 220C/200C fan/gas 7. Rub 1 tbsp oil over the chicken and season well, then put skin-side up in an ovenproof casserole dish or roasting tin and bake for 20-25 mins until crisp and golden, but not cooked all the way though. Remove from the dish and put on a plate.
• Add the remaining oil to the dish, mixing it with the chicken fat. Tip in the onion and garlic, then bake for 5-8 mins until the onion is tender.
• Pour in the wine, stirring it with the onions, then leave to evaporate slightly in the residual heat before adding the bay, thyme, rosemary, parsley stalks and tomatoes. Dissolve the stock cube in 300ml boiling water and pour this in, then add the vinegar, capers, if using, olives and orzo. Stir well and season.
• Nestle the chicken back in the pan, skin-side up, and roast for 20 mins until the sauce is thickened, the orzo is tender and the meat is cooked through. Give it a stir, then leave for 10 mins for the orzo to absorb the excess liquid. Scatter over the parsley leaves to serve.

Steps:

• Place a pot over medium-high heat; add oil. Brown crumbled sausage, breaking up pieces as they cook. Cook and stir until sausage is nicely browned, about 5 minutes. Add chicken pieces. Cook and stir until chicken begins to turn opaque, about 1 minute. Add salt.
• Stir in chicken broth and tomato sauce. Raise heat to high and bring mixture to a simmer. Stir in orzo and a pinch of salt. Reduce heat to medium until pasta is almost tender and most of the liquid is absorbed, 10 to 12 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot. Remove from heat. Add grated cheese, parsley, and chives. Serve topped with a dollop of ricotta cheese.

Steps:

• In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Season the chicken with salt and pepper and cook, turning once, until golden, 12 to 14 minutes.
• Transfer to a large plate and reserve the skillet.
• Meanwhile, in a large pot of boiling salted water, cook the orzo until al dente, about 5 minutes. Drain and transfer to a large bowl.
• Toss with the remaining 2 tablespoons olive oil, half the basil and salt and pepper to taste. Cover to keep warm.
• Set the skillet over mediumhigh heat; add the onion and mushrooms and cook, scraping up any browned bits from the pan, until softened, about 8 minutes.
• Stir in the tomatoes and their juice, the tomato sauce, capers and remaining basil; season with salt and pepper. Add the chicken to the sauce and bring to a boil.
• Lower the heat and simmer, stirring occasionally, until the chicken is cooked through and the sauce has thickened, 7 to 10 minutes.
• Transfer the chicken to 4 plates, top with the sauce and serve the orzo alongside.

Steps:

• Heat oil in Dutch oven or large deep skillet on medium heat. Add chicken; cook 5 min. or until evenly browned, stirring frequently.
• Add water, zucchini, onions, oregano and Macaroni; stir. Bring to boil, stirring occasionally; simmer on medium-low heat 12 min. or until macaroni is tender, stirring occasionally.
• Stir in Cheese Sauce and tomatoes; cook 3 to 5 min. or until heated through, stirring frequently.

Steps:

• Put the olive oil into the bottom of your dutch oven over medium heat.
• Mix together the flour, salt and pepper.
• Lightly dredge your clean, dry chicken pieces in your flour mixture and place them in your dutch oven. Cook them 4-5 minutes on each side until they are a golden brown color. Remove the chicken pieces from your pot and set aside.
• Add your onion, carrot, celery, garlic, thyme and bay leaf to the pot. Add your red wine. Give the mixture a little mix with your wooden spoon and scrape up all the yummy brown bits from the bottom of your pot.
• Add your cut up plum tomatoes and parsley.
• Bring sauce to a boil. Turn your heat to low to bring the sauce to a simmer. Arrange your browned chicken pieces in the sauce and put the lid on the pot. Cook over low heat for 45 minutes.