4 – 6 x Country Range chicken pieces
1 tbs olive oil
3 bacon rashers, rind removed, coarsely chopped
200g button mushrooms, halved
2 garlic cloves, crushed
40g (1/4 cup) plain flour
375ml (1 1/2 cups) chicken stock
250ml (1 cup) white wine
2 tsp chopped fresh thyme
1/4 cup chopped fresh continental parsley
300g dried risoni pasta
230g (1 1/2 cups) frozen peas
10g butter

1. Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook for 2 minutes each side or until golden. Transfer to a plate.
2. Add the bacon, mushroom and garlic to the pan. Cook for 3 minutes or until the mushroom is tender. Add flour and cook, stirring, for 1 minute. Gradually add the stock and wine. Cook, stirring, for 2 minutes or until mixture thickens.
3. Add chicken and thyme, and reduce heat to medium. Simmer for 20 minutes or until chicken is cooked. Stir in half the parsley. Season with salt and pepper.
4. Meanwhile, cook the risoni in a large saucepan of salted boiling water following packet directions or until al dente. Add the peas in the last 2 minutes of cooking. Drain. Return to the pan. Stir in the butter and remaining parsley.
5. Divide risoni mixture among serving plates. Top with chicken mixture. Serve.