Chicken & Mushroom Risoni Bake
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Chicken & Mushroom Risoni Bake
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| Servings | Prep Time |
| 4people | 10minutes |
| Cook Time |
| 50minutes |
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Ingredients
- 2tbsp Olive Oil
- 4 Chicken Thighs
- 4 Chicken Drumsticks
- 1 leekThinly sliced
- 200g Mushroomsthinly sliced
- 8large Sage Leaves
- 1 1/2cups Risoni
- 3cups Chicken Stock
- 300ml Cooking Creamor a light thickend cream
- 1cup Frozen Peascooked separately
- Parmesanto garnish
- Sage Leavesextra to optionally fry and garnish
- Saltto season
- Pepperto season
Instructions
- 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.
Recipe Notes
This recipe uses chicken thighs & drumsticks, however use chicken pieces to your preference