Name: Slow cooked chicken with risoni, feta and oregano
Prep time: 25 min
Cook time: 195 min
Total time: 220 min
Yield: 1
Ingredients: 18.20 gm olive oil; 8 skinless chicken drumsticks; 1 medium red onion, thinly sliced; 1 medium carrot, chopped; 2 individual celery, chopped; 3 garlic cloves, thinly sliced; 1 tsp dried oregano; 80ml white wine, dry-style; 2 bay leaves; 400g canned diced tomatoes; 375ml salt-reduced chicken stock; 75g risoni; 50g reduced fat feta cheese, crumbled; 40.00 ml fresh oregano leaves

Slow cooked chicken with risoni, feta and oregano

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Prep Time:
25 minutes

Cook Time:
195 minutes

Total Time:
220 minutes

Italian pasta meets Greek feta for a delicious fusion dish.

Ingredients:

2 bay leaves
400g canned diced tomatoes
8 skinless chicken drumsticks
1 medium red onion, thinly sliced
1 medium carrot, chopped
2 individual celery, chopped
3 garlic cloves, thinly sliced
1 tsp dried oregano
80ml white wine, dry-style
375ml salt-reduced chicken stock
75g risoni
50g reduced fat feta cheese, crumbled
40.00 ml fresh oregano leaves

Instructions:

In a large non-stick frying pan over high heat, sizzle chicken in half of the oil until golden brown all over, about 5 minutes. Add the chicken to a 4.5-litre (18-cup) slow cooker.
In the same pan, heat the remaining oil over medium heat. Add onion, carrot, and celery, and cook until softened, stirring occasionally for about 5 minutes. Add garlic and dried oregano, cook until fragrant for about 1 minute. Add wine, bay leaves, tomatoes, and stock, bring to a boil. Transfer everything to the slow cooker.
Cover and cook on high for 2½ hours (or low for 5 hours). Add risoni, cover, and cook on high for 30 minutes (or low for 1 hour) until risoni is tender and chicken is cooked through. Serve with a garnish of feta and fresh oregano.

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