For an easy one-pan dinner, try this creamy chicken, mushroom and risoni bake.


  • 1 1/2 tablespoons extra virgin olive oil
  • 8 (about 1.2kg) chicken drumsticks
  • 1 leek, trimmed, sliced
  • 200g button mushrooms
  • 6 large sage leaves, torn
  • 305g (1 1/2 cups) dried risoni
  • 750ml (3 cups) Massel salt reduced chicken style liquid stock
  • 300ml ctn pouring cream
  • 150g (1 cup) frozen peas
  • Finely grated parmesan, to serve (optional)
  • Shredded lemon zest, to serve (optional)
  • Fried sage leaves, to serve (optional)


Step 1
Preheat oven to 200C/180C fan forced. Place a large baking dish in the oven for 5 minutes or until hot.
Step 2
Remove the baking dish from the oven. Drizzle 3 tsp oil over the base of the dish. Add the chicken, leek, mushrooms and sage. Season. Drizzle over remaining 3 tsp oil. Bake for 20 minutes or until the chicken is golden.
Step 3
Use tongs to turn the drumsticks. Sprinkle the risoni between the drumsticks. Pour over the stock and cream. Bake for a further 30 minutes or until the chicken is golden and cooked through and the liquid is almost absorbed.
Step 4
Transfer the drumsticks to a plate and cover with foil. Add the peas to the risoni and stir well to combine. Set aside for 5 minutes or until peas are warmed through. Return the chicken to the dish. Sprinkle with parmesan, lemon zest and fried sage leaves, if you like.

Recipe by: Author: Alison Adams Image credit: Nigel Lough Publication: Taste.com.au