Rosemary and prosciutto chicken legs with creamy risoni

Press one rosemary stalk onto each drumstick; firmly wrap one prosciutto slice around each to hold in place.

Cook chicken on heated oiled grill plate (or grill, or barbecue) until brown all over. Cover chicken; cook about 40 minutes or until cooked.

Meanwhile, cook risoni in medium saucepan of boiling water until just tender; drain. Rinse under cold water; drain.

Heat oil in medium frying pan; cook onion and garlic, stirring, until onion softens. Add cream and chilli; simmer, uncovered, until mixture thickens.

Add risoni, tomato and half the thyme; cook, stirring, until tomato just softens. Serve with chicken; sprinkle with remaining thyme.