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Slow-cooked chicken with risoni, feta and oregano

Slow-cooked chicken with risoni, feta and oregano

9
Points®
Total Time
6 hr 40 min
Prep
25 min
Cook
6 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 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.

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 specialty chicken stores.

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