Lachy Strachan’s recipe for a one pan chicken & rissoni bake

Lachy Strachan’s recipe for a one pan chicken & rissoni bake

This is my version of a one pan dish but with a BBQ twist!

Grilling the chicken & bacon first adds an extra depth of flavour that you just can’t get cooking inside all
whilst keeping the chicken clean! You will need a Large Weber 36cm Round Frying Pan with detachable
handles available from Heat & Grill or similar.

Instructions

1. Preheat BBQ for direct medium – high heat & place pan onto grills, detach handles & close the lid.
2. Coat chicken thighs in olive oil in a large mixing bowl & coat evenly with BBQ rub or seasoning of choice.
3. Place chicken onto the grill around the pan and brown for only 2 minutes per side with lid closed, this is just enough to caramelise and get some nice grill lines but not to cook through, remove and place into large mixing bowl, now place bacon on grill for about 1⁄2 minutes per side.
4. In the pan drizzle some olive oil in & sauté the shallots with garlic. Then deglaze with the white wine. Once reduced add all the rissoni, butter crème fraiche, zest of the lemon & oregano, Stir then top with hot water. Cover pan with foil close the lid & let simmer on low for 10 minutes till the water is half absorbed.
5. Uncover pan & add the chicken thighs with the juice from bowl, cherry tomatoes & cherry bocconcini’s torn in half. Set BBQ to indirect & bake in pan uncovered at 180 degrees for around 30 minutes.
6. In the last 10 minutes chop the grilled bacon and add place cut the lemon in half and place flesh side down onto cooking grill
7. Remove it from the BBQ & place pan onto heat proof surface, garnish with fresh.

Ingredients

• 8-10 skinless chicken thighs
• 1 large shallot chopped finely
• 6 rashers streaky bacon
• Olive Oil
• Minced or granulated garlic
• 1⁄2 a cup of white wine
• 1 knob of unsalted butter
• BBQ rub or seasoning of choice
• 1 lemon
• 1 Packet fresh oregano
• 1 Heaped tablespoon of crème fraiche
• 1 punnet of halved cherry tomatoes’
• 1 punnet of cherry bocconcini’s
• 1 500g pack of rissoni
• Fresh basil to garnish