Step 1

Toss the chicken pieces in flour and shake off any excess. Heat the oil in a large wide saucepan over medium-high heat. When the oil is hot, place the floured chicken, skin-side down, in the pan in two batches and cook for about 5 minutes until golden brown. Turn and brown on the other side for about 5 minutes. Remove the chicken from the pan.

Step 2

Pour off most of the fat in the pan, leaving about 1 tablespoon. Cook the onion, garlic, celery, carrot and oregano leaves, stirring, for about 5 minutes or until soft and fragrant. Add the wine and bring to the boil. Stir in the undrained tomatoes and ½ cup water. Season sauce to taste with salt and pepper. Return the chicken to the pan, skin-side down; cover with the lid. Simmer for 15 minutes, then turn the chicken over.

Step 3

Scatter the risoni around the pan; cover and simmer for a further 10 minutes or until the risoni is “al dente”, just tender. Season to taste. Scatter with parsley.

Step 4

Serve chicken with salad of cos, tomatoes, olives and fetta, drizzled with a little extra oil, if desired.