Step 1

Heat half of the oil in a saucepan and cook chicken in batches until browned.

Step 2

Heat remaining oil in same pan and cook onion and garlic, stirring, until onion softens.

Step 3

Add rind, stock, artichokes and wine, and bring to the boil.

Step 4

Return chicken to pan, reduce heat, and simmer, covered, for 20 minutes, or until chicken is cooked through.

Step 5

Cook risoni in a large saucepan of boiling water, uncovered, until just tender, and drain.

Step 6

Remove chicken from pan, and stir oregano, olives, extra rind and juice into sauce.

Step 7

Serve chicken with sauce over risoni.