Recipe

Rosemary and prosciutto chicken legs with creamy risoni

  • 20 mins preparation
  • 45 mins cooking
  • Serves 2
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Ingredients

Rosemary and prosciutto chicken legs with creamy risoni
  • 4 stalks fresh rosemary
  • 4 chicken drumsticks (600g)
  • 4 slice prosciutto (60g)
  • 1/2 cup (110g) risoni
  • 2 teaspoon olive oil
  • 1 small brown onion (80g), chopped finely
  • 1 clove garlic, crushed
  • 2/3 cup (160ml) pouring cream
  • pinch dried chilli flakes
  • 125 gram cherry tomatoes, halved
  • 2 teaspoon fresh lemon thyme leaves

Method

Rosemary and prosciutto chicken legs with creamy risoni
  • 1
    Press one rosemary stalk onto each drumstick; firmly wrap one prosciutto slice around each to hold in place.
  • 2
    Cook chicken on heated oiled grill plate (or grill, or barbecue) until brown all over. Cover chicken; cook about 40 minutes or until cooked.
  • 3
    Meanwhile, cook risoni in medium saucepan of boiling water until just tender; drain. Rinse under cold water; drain.
  • 4
    Heat oil in medium frying pan; cook onion and garlic, stirring, until onion softens. Add cream and chilli; simmer, uncovered, until mixture thickens.
  • 5
    Add risoni, tomato and half the thyme; cook, stirring, until tomato just softens. Serve with chicken; sprinkle with remaining thyme.

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