Creamy chicken and risoni tray bake

Name: Creamy chicken and risoni tray bake
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Ingredients: 1 1/2 tbsp extra virgin olive oil; 8 (about 1.2kg) chicken drumsticks; 1 leek, trimmed, sliced; 200g button mushrooms; 6 large sage leaves, torn; 305g (1 1/2 cups) dried risoni; 750ml (3 cups) Massel salt reduced chicken style liquid stock; 300ml ctn pouring cream; 150g (1 cup) frozen peas; Finely grated parmesan, to serve (optional); Shredded lemon zest, to serve (optional); Fried sage leaves, to serve (optional)

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Prep Time: 10 minutes

Cook Time: 55 minutes

Total: 65 minutes

Servings: 4

Cost: $9.54 /serving

Author : Alison Adams

chicken chicken drumsticks one pot

Instructions

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Step 1

Preheat oven to 200C/180C fan forced. Place a large baking dish in the oven for 5 minutes or until hot.

Step 2

Remove the baking dish from the oven. Drizzle 3 tsp oil over the base of the dish. Add the chicken, leek, mushrooms and sage. Season. Drizzle over remaining 3 tsp oil. Bake for 20 minutes or until the chicken is golden.

Step 3

Use tongs to turn the drumsticks. Sprinkle the risoni between the drumsticks. Pour over the stock and cream. Bake for a further 30 minutes or until the chicken is golden and cooked through and the liquid is almost absorbed.

Step 4

Transfer the drumsticks to a plate and cover with foil. Add the peas to the risoni and stir well to combine. Set aside for 5 minutes or until peas are warmed through. Return the chicken to the dish. Sprinkle with parmesan, lemon zest and fried sage leaves, if you like.

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