Chicken, Bacon & Mushroom Stew

Prep Time: 10 mins Cook Time: 20 mins

INGREDIENTS

1 tablespoon olive oil
700g chicken thigh fillets, excess fat trimmed, quartered
3 bacon rashers, rind removed, coarsely chopped
200g button mushrooms, halved
2 garlic cloves, crushed
40g (1/4 cup) plain flour
375ml (1 1/2 cups) chicken stock
250ml (1 cup) white wine
2 teaspoons chopped fresh thyme
1/4 cup chopped parsley
300g dried risoni pasta
230g (1 1/2 cups) frozen peas
10g butter

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DIRECTIONS

STEP 1: Heat the oil in a large saucepan over medium-high heat. Add the chicken thigh fillets, cook for 2 minutes on each side or until golden. Transfer chicken to a plate.

STEP 2: Add the bacon, mushroom and garlic to the saucepan. Cook for 3 minutes or until the mushroom is tender. Add the flour and cook, stirring, for 1 minute. Gradually add the stock and wine. Cook, stirring, for 2 minutes or until mixture thickens.

STEP 3: Add chicken and thyme, and reduce heat to medium. Simmer for 10 minutes or until chicken is cooked. Stir in half the parsley. Season with salt and pepper.

STEP 4: Cook the risoni in a large saucepan of salted boiling water following packet directions or until al dente. Add the peas in the last 2 minutes of cooking. Drain. Return to the pan. Stir in the butter and remaining parsley.

STEP 5: Divide risoni mixture among serving plates. Top with chicken mixture. Serve.