Ingredients

· 1 tablespoon olive oil

· 4 chicken thighs

· 1 medium onion

· 2 cloves garlic, crushed

· 375 ml tomato passata

· 375 ml chicken stock

· 3 tablespoons chopped oregano

· 170 g risoni

· 150 g grated mozzarella

Method

Preheat the oven to 200°C. Heat the oil in an ovenproof pan, over medium heat. Add chicken and cook for two minutes on each side, until golden brown. Remove the chicken from the pan and set aside. Add onion and garlic and cook until the onion has softened. Stir in the passata and stock, reduce heat and bring to simmer. Add oregano, stir through the risoni then place the cooked chicken thighs over the top. Cover with a lid and bake in the oven for 10 minutes. Remove the lid and sprinkle mozzarella over the chicken. Return to the oven with the lid off and bake until the cheese has melted and turned golden. Serve.