|6||chicken — pieces|
|2||leeks — finely sliced|
|2||garlic — cloves, crushed|
|1 tsp||dried rosemary|
|1 cup||risoni pasta — well-rinsed and dried|
|3 cup||stock — chicken|
|700 g||vine tomatoes|
|1/2 cup||green olives — pitted|
|sea salt and freshly ground black pepper|
|fresh parsley — to garnish|
Preheat the oven to 190°C.
Melt butter and oil in a large ovenproof pot, season the chicken pieces and brown well on both sides, remove, and wipe out pot well. Add the oil, allow to melt then add the leeks, garlic and rosemary, sauté until golden. Stir in the risoni, sauté for 30 seconds and add the stock, top with chicken pieces, olives and vine tomatoes. Season well.
Cover pot with a lid or foil and bake in the oven for 35 minutes, remove the lid or foil and bake for an extra 10 minutes.
garnish with fresh parsley and serve hot.