Chicken Cacciatore with fire roasted tomatoes, bell peppers, sauteed mushrooms, pearl onions and Spanish olives, served on a bed of orzo pasta, and paired with a dark Malbec.
Ingredients:
1 tablespoon olive oil, divided
1 cup orzo pasta (rinsed)
1/2 cup ap flour, for dredging
3-4 bone-in skin-on chicken thighs (can substitute boneless skinless chicken thighs or chicken breasts)
1 1/2 cups thinly sliced bell peppers (I used red)
1/2 cup thinly sliced onion
1 cup sliced mushrooms
2 teaspoons garlic minced
1/2 cup kalamata or choice of olives pitted and halved
1 cup pearl onions, frozen
1/2 cup white wine
1 1/2 cups low sodium chicken broth/stock
15 ounce can fire-roasted tomatoes do not drain
8 ounce can tomato sauce (I used a homemade sauce)
2 tablespoons tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
salt and pepper to taste
2 tablespoons capers (optional)
2 tablespoons parsley chopped
Sprigs of fresh thyme to garnish
Instructions:
Preheat the oven to 375°f degrees,
In a large deep pan heat 2 teaspoons of olive over medium high heat. Season the chicken generously on both sides with salt and pepper and lightly dredge in flour.
Place the chicken, skin side down in the pan and cook for 5-6 minutes or until deep golden brown.
Flip the chicken and cook on the other side until browned, 5-6 minutes.
Remove the chicken from the pan and place on a plate.
Add the remaining teaspoon of olive oil to the pan along with the onions, peppers and mushrooms.
Saute for 7-9 minutes or until vegetables have softened and are starting to brown. Add the garlic and olives and cook for 30 seconds. Season the vegetables with salt and pepper.
Add the wine to the pan and bring to a simmer. Cook for 5 minutes or until wine has reduced by half.
Add Orzo and stir to scrape up any bits left from the chicken. Cook for about 3-4 minutes.
Add the broth, tomatoes, tomato sauce, tomato paste, Italian seasoning, capers (if using), pearl onions, and salt and pepper to taste. Stir until well combined.
Place the chicken back in the pan on top of the tomato-vegetable mixture. Spoon some of the tomato mixture over the chicken.
Cover the pan and put it in the oven. Bake for about 30 minutes or until chicken is done.
Remove the pan from the oven. Sprinkle with chopped parsley, and garnish with fresh thyme, then serve.
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