Tomato and Chicken With Feta

• 4 chicken thighs, small with skin on
• cooking spray
• 1 red onion, medium, halved and cut into wedges
• 250 g potatoes, baby (chats)
• 1 garlic clove, crushed
• 400 g tomatoes, diced
• 1 cup chicken stock
• 12 cup risoni
• 14 cup kalamata olive, pitted and sliced
• 13 cup parsley, flat leaf, chopped
• 100 g feta, crumbled

1. Spray chicken with oil.
2. Heat a deep medium frying pan over a moderate heat.
3. Cook chicken for 3 minutes each side or until well browned.
4. Transfer to a heatproof plate.
5. Add onion and potatoes to pan.
6. Cook and turn for 2 - 3 minutes until golden brown.
7. Add garlic, tomatoes and stock; bring to boil and stir in risoni.
8. Return chicken to pan.
9. Bring to boil, reduce heat and cook covered for 15 minutes or until chicken is cooked and risoni tender.
10. remove from heat.
11. Stand, covered, for 5 minutes.
12. Stir in olives and parsley.
13. Season with salt and pepper.
14. Serve sprinkled with feta.

chicken, cooking spray, red onion, potatoes, garlic, tomatoes, chicken stock, risoni, kalamata olive, parsley, feta

Taken from www.food.com/recipe/tomato-and-chicken-with-feta-381906 (may not work)