Recipe 9- CHICKEN CACCIATORE with ORZO

4 servings, 10 min prep time, 30 min cook time.

NEEDED:
-1/4 cup extra virgin olive oil.
-2 pounds bone-in chicken parts (breasts, legs and thighs), breasts halved crosswise.
-Salt (amount n/a).
-Pepper (amount n/a).
-1 1/2 cups orzo pasta.
-1/4 cup chopped fresh basil.
-1 small onion, finely chopped.
-1 8oz package mushrooms, thickly sliced.
-1 14.5oz can diced tomatoes.
-1 8oz can tomato sauce.
-2 tbsp drained capers.

DIRECTIONS:
-In a large skillet, heat 2 tbsp olive oil over medium-heat. Season the chicken with salt and pepper and cook, turning once, until golden, 12 to 14 minutes. Transfer to a large plate and reserve the skillet.
-Meanwhile, in a large pot of boiling water, cook the orzo until al dente, about 5 minutes. Drain and transfer to a large bowl. Toss with the remaining 2 tbsp olive oil, half the basil and salt and pepper to taste. Cover to keep warm.
-Set the skillet over medium-high heat; add the onion and mushrooms and cook, scraping up any browned bits from the pan, until softened, about 8 minutes. Stir in the tomatoes and their juice, the tomato sauce, capers and remaining basil; season with salt and pepper. Add the chicken to the sauce and bring to a boil. Lower the heat and simmer, stirring occasionally, until the chicken is cooked through and the sauce has thickeded, 7 to 10 minutes. Transfer the chicken to 4 plates, top with the sauce and serve with the orzo alongside.