John Chicken & mushroom are a very tasty combination in any pasta meal. Risoni pasta adds a beautiful soft texture to the combination and is a departure from the more traditional pasta options. This meal produces a very moist sauce like risoni mixture that creates a very rich finish to a wonderful pasta dish.
Chicken, Leek, Mushroom & Sage are initially baked before adding the risoni pasta, stock and cream & returned to the oven to allow the risoni to cook and the flavours to blend perfectly. Finally peas are added with fried Sage leaves & Parmesan sprinkled over the top for a lovely creamy pasta meal.
We make this dish with extra chicken stock. This creates a very liquid risoni mixture. The risoni is still cooked beautifully, however with the extra stock it creates a lovely moist risoni style sauce to accompany the chicken. If you prefer a risoni mixture that is less liquid then reduce the chicken stock by about one cup when you add the ingredients.
This recipe uses a combination of chicken thighs and drumsticks. You can vary the chicken pieces to your preference.
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
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- 2 tbsp Olive Oil
- 4 Chicken Thighs
- 4 Chicken Drumsticks
- 1 leek Thinly sliced
- 200 g Mushrooms thinly sliced
- 8 large Sage Leaves
- 1 1/2 cups Risoni
- 3 cups Chicken Stock
- 300 ml Cooking Cream or a light thickend cream
- 1 cup Frozen Peas cooked separately
- Parmesan to garnish
- Sage Leaves extra to optionally fry and garnish
- Salt to season
- Pepper to season
Ingredients
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- Pre-heat a fan forced oven to 180°C (350°F).
- Spread 1 tbsp Olive Oil over the bottom of a large baking dish.
- Add leek, mushroom, sage leaves then chicken to the baking dish. Season with salt & pepper
- Drizzle remaining 1 tbsp olive oil over chicken.
- Place baking tray in oven and bake for 20 minutes.
- Remove from oven, turn chicken pieces, then spread risoni between chicken pieces.
- Pour stock & cream into baking dish and stir to mix through. Make sure the risoni is covered by the liquid.
- Return to oven and bake a further 30 minutes or until chicken is cooked through. Note: the risoni will likely not absorb all of the liquid and you will still have a 'runny' sauce to accompany the meal. Use less stock if you would prefer a less liquid sauce.
- While chicken is cooking, optionally add some butter to a frying pan and add some extra sage leaves to the pan and fry until crisp.
- Remove baking tray from oven & remove chicken pieces from baking tray temporarily to a plate.
- Add cooked peas to the risoni mixture and stir to mix through.
- Return chicken pieces to the baking tray, and sprinkle with parmesan and optionally sage leaves before serving.
This recipe uses chicken thighs & drumsticks, however use chicken pieces to your preference
