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Creamy chicken and risoni tray bake
Creamy chicken and risoni tray bake
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
65 minutes
Try a decadent one-pan dinner with creamy chicken, mushrooms, and risoni bake.
Ingredients:
  • 27.30 gm 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 style liquid 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)
Instructions:
  • Preheat the oven to 200C/180C fan forced. Heat a large baking dish in the oven for 5 minutes until hot.
  • Take the baking dish out of the oven and pour 3 tsp of oil over the base. Arrange the chicken, leek, mushrooms, and sage in the dish. Season with your favorite spices and then drizzle the remaining 3 tsp of oil on top. Bake for 20 minutes until the chicken turns golden brown.
  • Turn the drumsticks using tongs, then sprinkle risoni between them. Pour in the stock and cream. Bake for an additional 30 minutes, or until the chicken is golden, cooked through, and the liquid is nearly absorbed.
  • 1. Place the drumsticks on a plate and cover with foil to keep them warm. Stir in the peas to the risoni, ensuring they are well combined. Let it sit for 5 minutes until the peas are heated. Put the chicken back into the dish, then sprinkle with parmesan, lemon zest, and fried sage leaves for an extra touch of flavor.

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