Slow-cooked chicken with risoni, feta and oregano
5
Points®
Total time: 6 hr 40 min • Prep: 25 min • Cook: 6 hr 15 min • Serves: 4 • Difficulty: Easy
This dish teams the rice-shaped pasta of Italy with the salty cheese of Greece, creating a fantastic flavour fusion to make both countries proud!
Ingredients
Olive oil
1 tbs
Skinless chicken drumstick
8 individual, (8 x 100g lovely leg pieces)
Red onion
1 medium, thinly sliced
Carrot(s)
1 medium, chopped
Celery
2 stick(s), chopped
Garlic
3 clove(s), thinly sliced
Dried oregano
1 tsp
Dry-style white wine
¼ cup(s), (60ml)
Dried bay leaf
2 whole
Canned diced tomatoes
400 g, (1 x 400g can)
Salt reduced chicken stock
1½ cup(s), (375ml)
Risoni (orzo) pasta
⅓ cup(s), (75g)
Reduced fat feta cheese
50 g, crumbled
Fresh oregano
2 tbs, leaves
Instructions
1
Heat half the oil in a large non-stick frying pan over high heat. Cook chicken, turning, for 5 minutes or until browned. Transfer to a 5.5 litre slow cooker.
2
Heat remaining oil in same pan over medium heat. Add onion, carrot and celery and cook, stirring occasionally, for 5 minutes or until softened. Add garlic and dried oregano and cook for 1 minute or until fragrant. Stir in wine, bay leaves, tomatoes and stock and bring to the boil. Transfer to slow cooker.
3
Cook, covered, on low for 5 hours (or high for 2½ hours).Stir in risoni. Cook, covered, on low for 1 hour (or high for 30 minutes) or until risoni is tender and chicken is cooked through. Serve topped with feta and oregano.
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