‘Chicken Risotto’ Tray Bake

Name: ‘Chicken Risotto’ Tray Bake
Cuisine: European, Italian, Mediterranean
Ingredients: 2 tablespoons olive oil; 4 large chicken thighs, skin on, bone in; 5 chicken drumsticks; 1 tablespoon butter; 1 onion, chopped; 1 large or 2 small carrots, peeled, sliced; 2 leeks, trimmed, sliced; 3 cloves garlic, crushed; 3 sprigs thyme; sea salt and ground pepper; 1 cup arborio (risotto) rice; 2½ cups chicken stock; 1 cup cream; 2 tablespoons seed mustard; 2 tablespoons finely chopped; fresh parsley, to serve

Instructions

This recipe was created by Sarah Tuck for Jenny-May Clarkson: Jenny-May has a lovely, honest approach to her cooking and the needs of her whānau. Here I wanted to provide a recipe with extended family in mind. This one is a blend of chicken pie and risotto, which is delicious and can be changed up to suit. Leeks and carrots can be swapped for kūmara, lentils or cannellini beans can replace rice and the chicken can be swapped with sausages, adding bacon, mushrooms, green beans or tins of cherry tomatoes.

Updated at: Thu, 17 Aug 2023 05:03:07 GMT