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Tuscan chicken Marylands with cream and orzo

Tuscan chicken Marylands with cream and orzo

A true one pot wonder, this risoni dish puts our new 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.


4 x Meatsmith Tuscan Marylands

1 cup of orzo pasta

400ml chicken stock

150ml cream

100g parmesan

Salt and pepper


Preheat your oven to 200C.

Place the marinated chicken legs 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 orzo around the Marylands and add 400ml of chicken stock 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 150ml of cream into the orzo and stir to combine.

Return the Marylands to the orzo and grate over 100g of parmesan cheese. 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.


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