Chicken RecipesDinner Recipes

Creamy French chicken and risoni tray bake recipe

With crispy succulent chicken, this hearty family meal will be ready in under an hour.

12 Ingredients

– 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 1

Preheat oven to 200C/180C fan-forced.

Step 2

Heat oil in a 22cm x 32cm (base) flameproof baking dish over medium-high heat. Season chicken with salt and pepper. Cook chicken, turning, for 5 minutes or until browned. Transfer to a plate. Add onion, carrot and garlic 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.

Step 3

Whisk stock, cream and mustard in a jug until combined. Add pasta and stock mixture to dish. Season with salt and pepper. Stir and bring to a boil over medium heat. Top with chicken. Bake for 15 minutes or until pasta is almost tender.

Step 4

Transfer chicken to plate and stir beans and 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. Serve.

source – tastecom

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