Smothered in our tomato and fennel sauce, these Calabrese chicken pieces will simply disappear from plates.
- Preheat oven to 180°C/160°C fan-forced. Season chicken with salt and pepper. Heat oil in a large non-stick frying pan over high heat. Add half the chicken. Cook for 4 minutes each side or until golden. Transfer to a large baking dish. Repeat with remaining chicken.
- Carefully drain excess fat from frying pan. Add pepperoni. Cook, turning, for 2 minutes or until light golden. Add sauce. Cook, stirring, for 2 minutes or until heated through (see note). Pour sauce around chicken. Bake, uncovered, for 45 minutes or until chicken is tender. Stir in peas.
- Meanwhile, cook risoni in a medium saucepan of boiling water, following packet directions, until just tender. Drain well.
- Serve chicken with risoni and salad.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set