Ingredients
Method
1.Heat half the oil in large heavy-based saucepan, cook drumsticks, in batches, until browned all over. Remove from pan.
2.Heat remaining oil in same pan, cook onion and garlic, stirring, until onion softens. Add rind, stock, wine and artichokes, bring to the boil. Return drumsticks to pan, reduce heat, simmer, covered, 20 minutes. Uncover, simmer, 10 minutes or until drumsticks are cooked through.
3.Meanwhile, cook risoni in large saucepan of boiling water until just tender, drain.
4.Remove chicken from pan, stir oregano, olives, extra juice and extra rind into sauce.
5.Serve chicken and sauce on risoni.
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