Lemon Chicken and Artichoke Risoni Bake

Ingredients

6 chicken thigh cutlets
4 shallots, cut into wedges
2 lemons, thinly sliced
1 Tbs extra virgin olive oil
1 lemon, extra, juiced
2 1/2 cups (625mL) salt-reduced chicken stock
1 1/2 cups (330 g) risoni
275 g jar marinated artichokes, drained
1 cup (250mL) white wine
2 garlic cloves, crushed
100 g feta, crumbled
1/4 cup chopped flat-leaf parsley

Method

Preheat oven to 220 C. Place chicken, shallots and lemon in a large roasting pan. Drizzle with oil and lemon juice. Season. Roast for 30 minutes or until golden.

Transfer the chicken to a plate. Add the stock, risoni, artichoke, wine or extra stock and garlic to the pan and stir to combine. Return chicken to pan. Bake for a further 30 minutes or until risoni is tender and chicken is cooked through.

Sprinkle the chicken mixture with fetta and parsley to serve.

Serve with lemon wedges.

Credits: Coles

Photo Credits: Coles