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