Chicken Cacciatore

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large, deep pan, heat 2 teaspoons of olive oil over medium-high heat. Season the chicken with salt and pepper and lightly dredge in flour.
3. Place chicken skin-side down in the pan and cook for 5–6 minutes until deep golden brown. Flip and brown the other side for another 5–6 minutes. Remove chicken and place on a plate.
4. Add the remaining teaspoon of olive oil to the pan. Sauté onions, bell peppers, and mushrooms for 7–9 minutes until softened and slightly browned. Add garlic and olives and cook for 30 seconds, seasoning with salt and pepper.
5. Pour in the white wine and bring to a simmer. Cook for 5 minutes until wine has reduced by half.
6. Stir in the orzo, scraping up any brown bits from the pan, and cook for 3–4 minutes.
7. Add the chicken broth, fire-roasted tomatoes, tomato sauce, tomato paste, oregano, thyme, capers (if using), pearl onions, and salt and pepper. Mix until well combined.
8. Place the chicken on top of the tomato-vegetable mixture, spooning some sauce over the chicken.
9. Cover the pan and bake in the preheated oven for 30 minutes, or until the chicken is fully cooked.
10. Remove from the oven, sprinkle with chopped parsley, garnish with fresh thyme, and serve hot.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 4
• Difficulty: Medium

Variations & Substitutions

• Use boneless skinless chicken breasts for a leaner option.
• Swap orzo with cooked rice or pasta of choice.
• Add zucchini or eggplant for more vegetables.
• Substitute Kalamata olives with green olives for a milder flavor.

Serving Suggestions