Chicken Easy

Creamy chicken and risoni traybake

Name: Creamy chicken and risoni tray bake recipe
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 4
Ingredients: 1 1/2 tablespoons 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) salt-reduced chicken 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)

3 ratings

10m

55m

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Everybody loves a good one-tray wonder!

1 1/2 tablespoons 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) salt-reduced chicken 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)

Method

1.

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