Name: One-pan summer lemon chicken with risoni
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
Ingredients: 9.20 gm extra virgin olive oil; 4 large chicken thigh cutlets, with skin; 1 brown onion, halved, thinly sliced; 3 garlic cloves, sliced; 375.00 ml dried risoni; 187.50 gm dry white wine; 765.00 gm chicken style liquid stock; 86.63 gm lemon juice; 2 small zucchini, thickly sliced; 200g cherry truss tomatoes; 62.50 ml fresh basil leaves; Lemon zest, to serve

One-pan summer lemon chicken with risoni

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Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
45 minutes

Effortlessly delicious one-pan chicken dish for summer dining. Enjoy instantly!

Ingredients:

9.20 gm extra virgin olive oil
4 large chicken thigh cutlets, with skin
1 brown onion, halved, thinly sliced
3 garlic cloves, sliced
375.00 ml dried risoni
187.50 gm dry white wine
765.00 gm chicken style liquid stock
86.63 gm lemon juice
2 small zucchini, thickly sliced
200g cherry truss tomatoes
62.50 ml fresh basil leaves
Lemon zest, to serve

Instructions:

In a large heavy-based cast-iron frying pan over medium-high heat, sear the chicken in hot oil for 6 minutes on each side until golden. Then, transfer to a large plate.
Saute the onion and garlic until softened, around 3 minutes. Then, add the risoni and cook for 2 minutes until it begins to brown. Pour in the wine and let it simmer for about 1 minute until almost gone. Finally, add the stock and lemon juice, bringing everything to a gentle simmer.
Place the chicken back in the pan, skin-side up. Lower the heat to medium-low and cook for 10 minutes until the risoni is almost tender. Stir the risoni and add the zucchini and tomatoes on top. Cover and cook for an additional 5 minutes until the zucchini and risoni are just tender. Garnish with basil and lemon zest before serving.

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