One Pan Chicken and Risoni

Cook Time 45 minutes

Servings 6

Ingredients

1 tbsp olive oil

500g chicken thighs, diced

1 rasher of double smoked bacon, finely chopped

1 onion, sliced

2 cloves of garlic, chopped

2 tsp tomato paste

1½ cups risoni

100ml white wine

3 cup (750ml) chicken stock

2 silverbeet leaves, stalk removed and shredded  

2 tbsp sour cream

1 small handful of parmesan, plus extra for garnish

Parsley, to garnish

Method

Preheat the oven to 180°C.

Season chicken with salt and pepper. Heat oil in a large oven safe sauté pan over a medium-high heat and in batches, seal the chicken on both sides until golden. Remove and place on a plate.

Add the onion, garlic, and bacon, and fry for a minute to soften before returning chicken. Add the tomato paste and coat all the chicken then add the wine. Once it has come to the boil, add the stock, risoni and silverbeet and stir through.

Cover and bake in the oven for 20-25 minutes until the chicken is cooked and the risoni has absorbed all of the liquid. Fold through the cream and cheese and garnish with parsley and extra parmesan.