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Creamy French chicken and risoni tray bake recipe
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Crispy succulent chicken meal ready in under an hour for the family.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, halved, sliced
  • 765.00 gm chicken stock
  • 300ml thickened cream
  • 46.80 gm wholegrain mustard
  • 375.00 ml dried risoni
  • 150g green beans, trimmed, halved
  • 250.00 ml frozen peas
  • Fresh flat-leaf parsley leaves, to serve
Instructions:
  • Preheat the oven to 200C (180C fan-forced).
  • In a flameproof baking dish measuring 22cm x 32cm at the base, heat oil over medium-high heat. Season chicken with salt and pepper, then cook it for 5 minutes until browned, turning as needed. Place chicken on a plate. Add onion, carrot, and garlic to the dish and stir in the oil. Arrange the chicken on top of the onion mixture, then bake in the oven for 10 minutes. Finally, transfer the chicken to a plate and cover to keep warm.
  • Combine stock, cream, and mustard in a jug until smooth. Pour the mixture over the pasta in a dish, season with salt and pepper, then bring to a boil over medium heat. Place chicken on top and bake for 15 minutes until pasta is almost cooked.
  • Place the chicken on a plate, then mix in the beans and peas with the pasta. Place the chicken back on top of the pasta. Bake for an additional 10 minutes until the pasta and beans are tender, the chicken is golden and fully cooked. Garnish with parsley and serve.

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