Goood Chicken and Risoni

Serves 4, prep 10, cooking 55mi

1 1/2 tbs oil

8 (1.2kg) chicken drumsticks

1 leek, trimmed, sliced

200g button mushrooms

6 large fresh sage leaves

305g (1 1/2 cups) dried risoni

750ml (3 cups) chicken stock

300ml ctn cream

1 cup frozen peas

Finely grated parmesan, shredded lemon zest, fried sage leaves

Preheat oven to 200*.

Place large baking dish in oven for 5 min or until hot

Remove dish from oven. Drizzle 3tsp oil over base of dish. Add chicken, leek, mushroom and sage. Season and drizzle with remaining 3tsp oil. Bake for 20 min or until chicken golden.

Use tongs to turn drumsticks. Sprinkle risoni into gaps between drumsticks. Pour over stick and cream.

Bake for further 30 min or until chicken is golden and cooked through and liquid is almost absorbed.

Transfer drumsticks to large plate and cover with foil and keep warm.

Add peas to risoni and stir well to combine. Set aside for 5 min or until peas heated.

Return chicken to dish.

Sprinkle with parmasen, lemon zest and fried leaves.