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Nutrition: Per serving

  • kcal618
  • fat19g
  • saturates4g
  • carbs68g
  • sugars12g
    low
  • fibre6g
    high
  • protein29g
  • salt1.1g

Method

  • step 1

    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.

  • step 2

    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.

  • step 3

    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.

  • step 4

    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.

RECIPE TIPS
MAKE IT A ROAST DINNER

Swap the chicken thighs for a whole chicken, roasting it first for 1 hr before nestling it into the sauce and cooking for another 20-30 mins until cooked through and the orzo is tender.

Recipe from Good Food magazine, January 2020

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Comments, questions and tips (75)

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Overall rating

A star rating of 4.3 out of 5.153 ratings

Chris_N-2

question

The recipe seems to be missing number of chicken thighs and amount of cherry tomatoes.

Odd, because I’m sure they were there last week. Anyone got the info?

eloisevpeckittoNcZVAVO

Not much depth of flavour to this. Maybe because I made it in the slow cooker, perhaps cooked it too long.

sjajones56291

question

The video differs from the written recipe. In the video the chicken remains in the pan while the onions cook while the recipe tells you to remove the chicken and place to one side. Which method leads to the best result? Thanks

domurtag87268

I've made a lot of similar dishes and the usual approach is to brown the meat, then put it aside, then add it back later to cook through (braize) in the stock. There wouldn't be enough room to stir the onions around if the chicken was still in the pan.

TL;DR Remove the chicken, and add it back…

micohen

Very good, but I found the tomatoes were too dominant. Next time I cook this I shall just use one ca of tomatoes and add more wine and stock.

nicij19

The onions weren’t cooked enough and there was loads of liquid left and very runny. Can see by altering the cooking method, this would be delicious though!

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