alex ink

This is my adaptation of a fairly standard cacciatore recipe. And what makes it so easy is it’s a one pan meal that can be done on the stove top fairly simply.

INGREDIENTS:

• 2 tbsp oil
• 1 chicken breast, cubed
• 1 onion, sliced
• 4-6oz sliced mushrooms
• 80ml red wine
• ½ cup orzo
• 1 tsp oregano
• 1 bay leaf
• tin chopped tomatoes or jar tomatoes and basil
• 75ml chicken stock
• fresh ground black pepper

METHOD:

1. Heat oil in large frying pan that has a lid. Cook chicken for 4-5 minutes till browned. Set aside and keep warm.
2. Add onions and garlic to the chicken juices and cook till translucent 1-2 minutes. Add mushrooms, and cook for a further 1 min.
3. Pour in red wine and bring to a rapid boil, and reduce by half.
4. Add oregano and bay leaf, and tomatoes, stir and mix thoroughly.
5. Return chicken to pan, cover, and simmer for another 20 minutes.
6. Lift lid and add orzo, cover and continue simmering for 7-8 minutes more.
7. Serve hot with bread.

Serves: 2 — 4