I think this recipe is from the September Taste magazine, but I also found it on their site here. I made this in September and today when I was feeling tired and not up to any proper baking, I remembered this and how easy it was to make. I even found actual sage on sale in the supermarket, but if you can't find fresh, use dried. I swapped out the chicken drumsticks for thighs as I don't really like drumsticks.
Other than that, I made the recipe as written, though I halved it. The risoni is lovely, pillowy and rich and this is one of those dishes that tastes better the next day. Make sure your baking dish is a deep one, as there is a lot of liquid and I think it needs a large surface area so it can bubble away and reduce. I was too lazy to fry the sage leaves for serving at the end. I know it is cheffy to fry them, but I just tore the leaves, frying was too much of an effort tonight.
Really, that's all there is to say this week: great recipe, all made in the one tray, ready in less than an hour and tastes delicious.
Creamy Chicken & Risoni Tray Bake serves 4
- 30ml extra virgin olive oil
- 8 drumsticks or about 8 boneless chicken thighs
- 1 leek, trimmed and sliced
- 200g mushrooms
- 6 large sage leaves, torn
- 300ml pouring cream
- 750ml (3 cups) chicken stock
- 1 cup frozen peas
Optional extras to serve:
- lemon zest
- Parmesan cheese, finely grated
- fried sage leaves
Preheat the oven to 200*C or 180*C fan-forced. Put the baking dish in and leave for 5 minutes or until it is very hot. Pour half the oil over the base and add the chicken, leek, mushrooms and torn sage leaves. Drizzle the remaining oil over the top and bake for 20 minutes.
Turn the chicken and sprinkle the risoni in between. Pour over the cream and stock and bake for a further 30 minutes. Check that the chicken is cooked through and the risoni has absorbed almost all the liquid. If not, bake a little longer.
Remove the chicken and keep warm. Add the frozen peas and stir well. Set aside for 5 minutes for the peas to warm, through.
Return the chicken to the dish and sprinkle with the lemon zest, Parmesan and sage leaves and serve straight away. This does improve on keeping, so a day or two in the fridge won't hurt!!