A One-Pot Chicken Cacciatore with Orzo for Easy Family Evenings
Half term is busy. You’re juggling plans, playdates and the constant snack requests, and by 5pm the last thing you want is a sink full of pans. This one-pot chicken cacciatore with orzo is the kind of recipe worth keeping in your back pocket. All the comfort of a slow-simmered classic, none of the washing-up pile.
Taken from The Shortcut Cook: All in One by Rosie Reynolds, it’s practical cooking at its best. The orzo cooks directly in the sauce so no separate pan of boiling pasta, soaking up white wine, tomatoes, olives and rosemary, while golden chicken thighs finish on top. It feels generous and deeply comforting, but requires very little from you beyond a quick prep and the occasional stir.
Exactly the sort of easy, crowd-pleasing supper to have in your repertoire for hectic weeks. Serve straight from the tray with a large green salad or crusty bread and let everyone help themselves.
Serves 4 | Prep 10 minutes | Cook 1 hour
Ingredients
1 onion, roughly chopped
1 red pepper, roughly chopped
3 garlic cloves, roughly chopped
3 rosemary sprigs
2 tbsp olive oil, plus extra for rubbing and drizzling
6 skin-on, bone-in chicken thighs
Small bunch flat-leaf parsley, stems chopped, leaves picked
300g cherry tomatoes, halved
1 chicken stock cube
400ml boiling water
100ml white wine
100g mixed pitted olives, torn
250g orzo
Salt and freshly ground black pepper
Method
Preheat the oven to 200°C (fan).
Add the onion, red pepper, garlic and rosemary to a large roasting tray (around 30 x 20cm). Drizzle with the olive oil, season generously and toss to coat.
Sit the chicken thighs on top. Rub lightly with oil and season well. Roast for 30 minutes, shaking the tray halfway through, until the chicken is turning golden and the vegetables are softening.
Lift the chicken onto a plate. Add the chopped parsley stems and cherry tomatoes to the tray.
Crumble over the stock cube, pour in the boiling water and white wine, then stir to dissolve the stock. Add the olives.
Rinse the orzo thoroughly under cold water to remove excess starch, then stir it into the tray with a little extra seasoning. Return the chicken, skin-side up, and roast for a further 30 minutes, or until the orzo is tender and the chicken cooked through.
Scatter over the parsley leaves and finish with a drizzle of olive oil before serving.
M+ Tips to Adapt for Children
Keep olives to one side: Stir them through half the tray or serve separately if little ones prefer simpler flavours.
Swap the wine for extra stock and add a squeeze of lemon at the end.
Add extra veg: Finely chopped courgette or grated carrot can be stirred into the sauce for a softer texture.
Leftovers work well: The orzo thickens as it sits, making this ideal for next-day lunchboxes.
The Shortcut Cook: All in One by Rosie Reynolds
A collection of crowd-pleasing recipes designed to be made in one pot, pan or tray. From easy spaghetti bolognese to beef stew with cheesy dumplings and gooey lemon bars, it’s built for busy kitchens and minimal clean-up.