Recipe may contain gluten, peanuts, tree nuts, milk and soy.
With crispy succulent chicken, this hearty family meal will be ready in under an hour.
1 tbsp extra virgin olive oil
8 chicken drumsticks
1 brown onion, finely chopped
1 carrot, halved, sliced
2 garlic cloves, finely chopped
3 cups Massel Chicken Style Liquid Stock
300ml thickened cream
2 tbsp wholegrain mustard
11/2 cups dried risoni
150g green beans, trimmed, halved
1 cup frozen peas
Fresh flat-leaf parsley leaves, to serve
4 Method Steps
Step 1Preheat oven to 200C/180C fan-forced.
Step 2Heat oil(1 tbsp extra virgin olive oil) in a 22cm x 32cm (base) flameproof baking dish over medium-high heat. Season chicken with salt and pepper. Cook chicken (8 chicken drumsticks), turning, for 5 minutes or until browned. Transfer to a plate. Add onion (1 brown onion, finely chopped), carrot (1 carrot, halved, sliced) and garlic (2 garlic cloves, finely chopped) to dish and stir to coat in oil. Arrange chicken over onion mixture. Transfer to oven. Bake for 10 minutes. Transfer chicken to plate. Cover to keep warm.
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Step 3Whisk stock (3 cups Massel Chicken Style Liquid Stock), cream (300ml thickened cream) and mustard (2 tbsp wholegrain mustard) in a jug until combined. Add pasta (11/2 cups dried risoni) and stock mixture to dish. Season with salt and pepper. Stir and bring to the boil over medium heat. Top with chicken. Bake for 15 minutes or until pasta is almost tender.
Step 4Transfer chicken to plate and stir beans (150g green beans, trimmed, halved) and peas (1 cup frozen peas) into pasta mixture. Rearrange chicken over pasta. Bake for a further 10 minutes or until pasta and beans are tender, and chicken is golden and cooked through. Sprinkle with parsley (Fresh flat-leaf parsley leaves, to serve). Serve.
All quantities above are averages