Name: Rosemary and prosciutto chicken legs with creamy risoni
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2
Ingredients: 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

Ingredients

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

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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