Chicken, Risoni and Leek Traybake
Chicken, Risoni and Leek Traybake



  • 1.5 tbsp olive oil
  • 1.2kg chicken drumsticks
  • 1 leek, sliced
  • 200g small mushrooms
  • 6 torn sage leaves
  • 300g dried risoni
  • 750ml chicken stock
  • 300ml pouring cream
  • 150g frozen peas
  • Grated parmesan and lemon zest to serve
  • Preheat the oven to 200C. Drizzle 3 tsp of oil over the base of a baking dish, and add the chicken, mushrooms, leek and sage. Season well and drizzle with the remaining oil, then bake for 20 mins.
  • Turn the drumsticks and sprinkle the risoni between them. Pour over the stock and cream, then bake for another 30 mins until the meat is cooked through. Transfer the drumsticks to a plate, and add the peas to the risoni and stir well to combine. Set aside for 5 mins, then return the chicken to the dish. Sprinkle with lemon zest and parmesan, and enjoy with friends.
1 hr
4 serving

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