Tomato And Chicken With Feta

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 4 chicken thighs, small with skin on
• cooking spray
• 1 red onion, medium, halved and cut into wedges
• 250 g potatoes, baby (chats)
• 1 garlic clove, crushed
• 400 g tomatoes, diced
• 1 cup chicken stock
• 1/2 cup risoni
• 1/4 cup kalamata olive, pitted and sliced
• 1/3 cup parsley, flat leaf, chopped
• 100 g feta, crumbled

Recipe

• 1 spray chicken with oil. heat a deep medium frying pan over a moderate heat. cook chicken for 3 minutes each side or until well browned. transfer to a heatproof plate.
• 2 add onion and potatoes to pan. cook and turn for 2 - 3 minutes until golden brown. add garlic, tomatoes and stock; bring to boil and stir in risoni.
• 3 return chicken to pan. bring to boil, reduce heat and cook covered for 15 minutes or until chicken is cooked and risoni tender. remove from heat. stand, covered, for 5 minutes.
• 4 stir in olives and parsley. season with salt and pepper. serve sprinkled with feta.