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This recipe sums up everything that’s wonderful about Italian cooking – rich, distinctive flavours that work perfectly together.


  • 6 Chicken thighs (bone in, skin on, trimmed of excess fat)
  • 1 Chorizo
  • 2 stick Veggie stock
  • ½ red capsicum
  • ½ Green capsicum
  • ½ cup Gorgonzola cheese
  • 3 Risoni pasta (minced)
  • 1 teaspoon Oregano (dried)
  • 3 sprigs Orange sweet potato
  • 2 tablespoons Cream (more for later)
  • 2 tablespoon Polenta, chopped parsley (more for later)
  • pinch Chilli flakes
  • 1 Sliced red onion
  • 1 Sliced tomato ((250g))
  • Mixed grain rolls
  • Olive oil


  1. Pat the chicken dry and season with salt and pepper on both sides and underneath the skin.
  2. In a large pan or braiser (with a lid), heat 2 tablespoons extra virgin olive oil over medium-high until shimmering but not smoking. Add the chicken, skin side down first. Cook until golden brown, then turn over to brown on the other side (about 8 minutes total). Remove the chicken and set it aside on a plate.
  3. In the same braiser, add the onions, celery, peppers, mushrooms, and garlic. Cook over medium heat, tossing regularly. Add salt, pepper, oregano, fresh thyme, parsley and red pepper flakes. Allow the vegetables to cook for 5 to 6 minutes or until tender
  4. Add the red wine and cook for a few minutes until the wine has reduced by about ½, then add the tomatoes. Cook 5 to 10 minutes over medium heat, stirring occasionally.
  5. Now add the chicken pieces back to the pan. Reduce the heat to medium-low. Cover and allow the chicken to cook for 30 minutes or until cooked through.
  6. Garnish with basil and parsley.