Chicken Cacciatore

Directions

1. 1
   Heat the oil in a large cast-iron skillet over medium-high heat.
2. 2
   Season the chicken with 1/2 teaspoon each salt and pepper and cook, skin-side down, until golden brown and crisp, 8 minutes.
3. 3
   Turn and continue cooking until the chicken is cooked through, 8 to 9 minutes.
4. 4
   While the chicken is cooking, cook the orzo according to package directions.
5. 5
   Transfer the chicken to a plate.
6. 6
   Discard all but 1 tablespoon fat and reduce heat to medium.
7. 7
   Add the onion, peppers and 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until the vegetables start to turn golden brown around the edges, 5 to 7 minutes.
8. 8
   Add the garlic and rosemary and cook, stirring, for 1 minute.
9. 9
   Add the tomato paste and cook, stirring for 1 minutes.
10. 10
    Add the tomato paste and cook, stirring, for 2 minutes.
11. 11
    Add the wine, bring to a simmer and cook, scraping the bottom of the pan, until all of the wine has evaporated, 1 minute.
12. 12
    Add the tomatoes, then return the chicken to the pan, nestling it among the vegetables.
13. 13
    Cook until the tomatoes begin to break down and release their juices about 5 minutes.
14. 14
    Serve with the orzo and sprinkle with parsley, if desired.