Marrickville chicken feast!

At Marrickville Markets the other day, I was assured by the Wootton beef guy, that the chickens he sold from his mate’s farm would be the best I’ve ever tasted. A big call. But I can confirm it was pretty damn good. This is how I cooked it.

Recipe: Chicken pieces, risoni pasta, and green beans

Ingredients

• 1 chicken cut into eight pieces
• 3 cups chicken stock
• 2 cups risoni
• 3 cloves garlic
• .5 kg green beans
• 1 cup all purpose tomato salsa
• 3–4 red, tabasco chilis, chopped
• Chopped parsley
• 4 tablespoons olive oil
• Black pepper

Method

You’ll need a heavy-based oven-proof pan with a good lid. Preheat oven to 200º.

In this dish, place chicken pieces skin-side up, along with peeled garlic cloves, halved. Drizzle with olive oil. Season with pepper.
Cook uncovered in the oven for 15 minutes until the skin begins to brown and look crispy.

Remove from oven, drop temperature to 150º. Removed chicken pieces from pan, add chicken stock, then risoni and beans.

Return the chicken pieces to the pan, then sprinkle the tomato salsa and chopped chilli over the top.

Cover, and return to oven for 30 minutes. We’re aiming for the risoni to be plump and soft, but not mushy.

Finally garnish with chopped parsley.