Slow-Cooked Chicken & Creamy Risoni Bake

• In medium bowl, combine garlic & herb seasoning, a pinch of salt and a drizzle of olive oil. Add boneless chicken drumstick and toss to coat. • In a large ovenproof saucepan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, sear chicken until golden, 2-3 minutes on each side. Transfer to a plate.

TIP: The chicken will finish cooking in step 3!

• Return the saucepan to medium-high heat with a drizzle of olive oil. • Cook leek, stirring, until slightly softened, 2-3 minutes. • Add plain flour and the garlic and cook until fragrant, 1 minute. • Stir in cream (see ingredients), chicken-style stock powder and the water. Season and bring to boil. • Return chicken to the pan, then cover with lid (or tightly with foil) and bake for 25 minutes.

TIP: If you don't have an ovenproof saucepan, transfer mixture to a baking dish instead!

• Remove lid (or foil) from the pan, then add risoni and the butter to the stew and stir to combine. • Bake, uncovered, until risoni is 'al dente', most of the liquid is absorbed and chicken is cooked through, 30-35 minutes. • Remove stew from the oven, then add baby spinach leaves and stir through risoni until wilted. Set aside to rest for 5 minutes.

TIP: Resting the dish ensures risoni is extra creamy! TIP: The chicken is cooked when it is no longer pink inside!

• While the stew is resting, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Add broccoli and cook, tossing until tender, 6-7 minutes. • Add remaining garlic and cook until fragrant, 1 minute. Season to taste.