One-Pan Chicken & Risoni Stroganoff

Cook Time 1 hour

Servings 4-6

Ingredients

500g boneless, skinless chicken thighs (about 4), cut into 4 cm pieces

Salt flakes and freshly ground black pepper

1 tbsp extra virgin olive oil

1 onion, sliced

2 garlic cloves, chopped 

200g button mushrooms, halved

2 tsp sweet paprika 

1 tbsp tomato paste 

100ml white wine (such as Chardonnay or Sauvignon Blanc)

750ml (3 cups) chicken stock 

200g (1¼ cups) risoni (orzo)

2 tbsp sour cream

To Serve

2 dill fronds, chopped

1 small red onion, finely sliced 

2-4 gherkins, finely sliced 

juice of ¼ lemon

Method

Season the chicken with salt and pepper. Heat the olive oil in a sauté pan over medium-high heat and seal the chicken on both sides for 1-2 minutes or until golden. Remove and place on a plate.

Add the onion and garlic to the same pan and fry for 5 minutes, stirring regularly, until the onion and garlic are soft and caramelised. Add the mushrooms, stir to combine them with the onion mixture and fry for another 4-5 minutes or until softened.

Stir through the paprika and cook off for a few seconds before adding the tomato paste and again, stirring to coat everything. Tip in the wine and bring to the boil. Add the stock and risoni and return the chicken pieces and any juices that have gathered on the plate to the pan.

Cover the pan with the lid and cook over low heat for 20-25 minutes or until the chicken is cooked and the risoni has absorbed all the liquid. Remove from the heat and fold through the sour cream.

Mix the dill, red onion, gherkin and lemon juice in a bowl, season to taste and sprinkle over the chicken and risoni, then serve.