Slow-Cooked Chicken Drumstick Risoni
with Courgette & Parmesan Cheese
Patience is going to be key with this dish. We understand how tempting it is to dig in as soon as possible - it smells so good - but you’ll be glad for those extra minutes. Allowing the succulent chicken drumsticks to marinate in the creamy stew will add a burst of flavour to every bite.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
leek
1
courgette
3 clove
garlic
1 sachet
Garlic & Herb Seasoning
1 packet
chicken drumsticks
1 sachet
Chicken-Style Stock Powder
1 packet
Risoni
(Contains Gluten(Wheat); May be present Soy. )
1 packet
baby leaves
½ packet
cream
(Contains Milk; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 cup
water
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Thinly slice leek. Cut courgette into half-moons. Finely chop garlic. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken drumsticks and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken drumsticks, tossing occasionally, until browned on all sides, 3-4 minutes. • Add garlic and cook until fragrant, 1 minute.
TIP: Chicken is cooked through when it's no longer pink inside.
• Transfer chicken drumsticks, leek, courgette, chicken-style stock powder, the water and a pinch of salt to slow cooker and set cooking temperature to high. • Place lid on slow cooker and cook until chicken is tender, 4-5 hours.
TIP: If you don't have a slow cooker, transfer mixture to an ovenproof saucepan, cover with a lid (or tightly with foil) and bake for 25 minutes.
• In the last 30-35 minutes of cook time, remove lid from slow cooker, then add risoni and the butter. Stir to combine and return lid.
• When the stew is ready, stir through baby leaves and cream (see ingredients) until leaves are wilted. Season to taste.
• Divide slow-cooked chicken drumstick risoni with courgette between bowls. • Sprinkle with grated Parmesan cheese to serve. Enjoy!