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Baked Chicken, Kumara & Bacon Risotto


  • 2 teaspoons of olive oil
  • 1/2 cup flour
  • 4 chicken Marylands/legs skin on,
  • 1 tablespoon butter
  • 1 onion diced
  • 2 golden kumara, around 700 grams peeled and cut into 3 cm dice
  • 2 cloves garlic minced
  • 4 rashers of bacon sliced into 2 cm slices
  • 1 cup arborio rice
  • 750 ml chicken stock
  • 1 cup cream
  • 2 tablespoons wholegrain mustard
  • 1 tablespoons Italian Parsley chopped, to serve
  • salt & pepper


  1. Preheat oven to 180°C fan bake
  2. In a bowl or plastic bag, place the flour and season well with salt & pepper.
  3. Add the chicken and coat in the flour.
  4. Heat 1 teaspoon of oil in a large pan on a medium heat. Its ideal if the pan can go in the oven and had a lid. However you can transfer to a baking dish and use foil.
  5. Shake excess flour off the chicken and brown on all sides . Remove the chicken from the pan and set aside.
  6. Add the butter to the pan, melt, add the onion and bacon, and cook until onions are translucent and bacon is cooked, around 5 minutes. Add the garlic and cook, stirring for 1 minute.
  7. Add the rice, kumara, stock, cream and mustard. Season and bring to the boil. If you are using this dish to go in the oven, nestle the chicken into the rice mix, place a lid on top and place in the oven.
  8. If you are using a baking dish transfer the rice mix to the baking dish, Cover with foil and place in the oven.
  9. Cook for 20 minutes. Then take the lid, or foil off, and bake for a another 10-15 mins until the chicken is cooked.
  10. Add the chopped parsley and serve.