Tuscan Chicken Marylands with Cream and Orzo
A true one pot wonder, this risoni dish puts our Meatsmith Tuscan chicken Marylands front and centre. With our butchers having done the hard work with the herby marinade, you only need four more ingredients for this recipe: risoni, cream, chicken stock and parmesan. It's a simple technique — the Marylands are roasted until golden before being braised with orzo and stock. The pasta is then finished with plenty of cream and lashings of parmesan for a savoury lift that would be the envy of many Tuscan kitchens.
Ingredients 7
4 Tuscan Marylands (chicken legs), pre-marinated
1 cup orzo pasta
400 ml chicken stock
150 ml cream
100 g parmesan
salt
pepper
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 10
Preheat your oven to 200C.
Place the marinated into a medium-sized, deep roasting dish.
Roast the Marylands for 15 minutes, then remove the dish from the oven and turn the temperature down to 150C.
Evenly pour the around the Marylands and add to the dish.
Cover the dish with aluminium foil and return to the oven to cook for a further 30 minutes.
Remove the foil and place the Marylands to the side.
Pour into the and stir to combine.
Return the Marylands to the and grate over .
Return the dish to the oven and cook for a further 2 minutes or until golden brown.
Serve the Marylands directly from the dish and finish with freshly cracked black pepper and a sprinkling of salt.
Meatsmith's tips
Our Meatsmith Tuscan chicken Marylands have been marinated in plenty of garlic, oregano, rosemary and sun-dried tomato.
Rate this recipe
Notes
7
