Slow cooked chicken with risoni, feta and oregano

8
Total Time
3 hr 40 min
Prep
25 min
Cook
3 hr 15 min
Serves
4
Difficulty
Moderate
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 individual, chopped

garlic

3 clove(s), thinly sliced

dried oregano

1 tsp

wine, white, dry-style

cup(s), (80ml)

bay leaf

2 whole

canned diced tomatoes

400 g, (1 x 400g can)

salt reduced chicken stock

1½ cup(s), (375ml)

Pasta, risoni, dry

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 4.5-litre (18-cup) 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 high, for 2½ hours (or low for 5 hours). Stir in risoni. Cook, covered, on high for 30 minutes (or low for 1 hour) or until risoni is tender and chicken is cooked through. Serve topped with feta and fresh oregano.

Notes

SERVING SUGGESTION: Steamed beans and zucchini slices. TIP: Chicken lovely legs are chicken legs with the skin removed and some of the bone removed. Find them in the meat cabinets at most supermarkets or speciality chicken stores.

Start eating better than ever!