Chicken / Recipes

Ingredients

  • 2 tbs olive oil
  • 12 (~1.8kg) drumsticks
  • 1 medium white onion, chopped finely
  • 3 cloves garlic, crushed
  • 1 tbs lemon rind
  • 1 1/2 cups chicken stock
  • 340g jar marinated artichokes, drained
  • 1/2 cup dry white wine
  • 500g risoni pasta
  • 2 tbs chopped, fresh oregano leaves
  • 1 cup seeded kalamata olives
  • 1 tbs extra grated lemon rind
  • 1/4 cup lemon juice

Directions

  1. Heat half of the oil in a saucepan and cook drumsticks in batches until browned all over.
  2. Heat remaining oil in the same pan and cook onion and garlic until the onion softens. Add rind, stock, artichokes and wine and bring to the boil.
  3. Return drumsticks to pan and reduce heat. Simmer, covered, for 20 minutes. Uncover and cook for a further 10 minutes or until drumsticks are cooked through.
  4. Meanwhile, cook risoni in pan untli tender.
  5. Remove chicken from pan and stir in oregano, olives, extra rind and juice into the sauce. Serve.

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