Petitchef
PETITCHEF

Festa italiana-risoni with chicken, mushrooms and olives


A truth levels!! This dish so easy to realize is a sheer delight!! You will not be disappointed a result.

Ingredients:

8 pieces of chicken - I used drumsticks and thighs
1x410gr tinned tomato and onion mix
15 pitted black olives - sliced in halves
1 small red onion peeled and sliced
250gr mushrooms - sliced
- 100ml white wine(optional)
- 1 tea spoon sugar
- 1 tea spoon cornflour - mixed with a little water
- chopped oregano
- grated parmesan
- pesto
- salt/pepper/dried oregano
- dried olive and chili mix

Preparation:

Step 1:

Preheat oven to 180C

Step 2:

Place chicken pieces in a ovenproof dish and season with salt, pepper and dried oregano.

Step 3:

Top with onion, mushrooms, 10 olives and tomato mix. Add the wine, cover with foil and place in the oven.

Step 4:

Cook for about 40-50 minutes. Mix the cornflour with water and the sugar and pour over the chicken - the sauce will thicken almost immediately.

Step 5:

Place back in the oven for about 10 minutes ( this time without the foil) or until golden and bubbly!

Step 6:

Serve on a bowl full of Risoni(pasta rice) and top with grated parmesan, homemade basil pesto and some more olives.

Step 7:

For a final touch, sprinkle with Dried olive and chili mix.


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