• 1 tbs olive oil
• 700g chicken thigh fillets, excess fat trimmed, quartered
• 3 bacon rashers, rind removed, coarsely chopped
• 200g button mushrooms, halved
• 2 garlic cloves, crushed
• 40g (1/4 cup) plain flour
• 375ml (1 1/2 cups) chicken stock
• 250ml (1 cup) white wine
• 2 tsp chopped fresh thyme
• 1/4 cup chopped fresh continental parsley
• 300g dried risoni pasta
• 230g (1 1/2 cups) frozen peas
• 10g butter

Preparation

1. Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook for 2 minutes each side or until golden. Transfer to a plate.
2. Add the bacon, mushroom and garlic to the pan. Cook for 3 minutes or until the mushroom is tender. Add flour and cook, stirring, for 1 minute. Gradually add the stock and wine. Cook, stirring, for 2 minutes or until mixture thickens.
3. Add chicken and thyme, and reduce heat to medium. Simmer for 10 minutes or until chicken is cooked. Stir in half the parsley. Season with salt and pepper.
4. Meanwhile, cook the risoni in a large saucepan of salted boiling water following packet directions or until al dente. Add the peas in the last 2 minutes of cooking. Drain. Return to the pan. Stir in the butter and remaining parsley.
5. Divide risoni mixture among serving plates. Top with chicken mixture. Serve.