Chicken Ragu with Risoni

I make this chicken ragu with risoni for a quick weeknight dinner when I want something satisfying but don’t have a lot of time. Sliced chicken thighs go into a hot pan and are left to colour properly before the sugo goes in, then the risoni cooks alongside everything. It’s one of those dishes that comes together faster than you’d expect.

I use my homemade sugo as the base, which I’d recommend making ahead if you can. The lemon and green olives added at the end brighten the whole dish and stop it feeling too heavy. It works well as a family midweek dinner and the leftovers are great the next day too.

Ingredient Notes

Risoni: Risoni is the Italian name, orzo is the Greek name for the same pasta shape. It is short and looks similar to a large grain of rice, and it absorbs sauce really well. It cooks quickly, usually in 5 to 7 minutes. If you can’t find it, any small short pasta like ditalini or small shells will work in its place.

Sugo: My sugo is the base for this recipe and it’s worth making ahead if you can. The slow-cooked depth makes a real difference in a simple dish like this where there aren’t many other ingredients doing the heavy lifting. Store-bought passata works as a substitute if you need something quicker, though I’d season it well before adding the chicken.

Green olives: Use pitted green olives here. The brininess and slight bitterness cut through the richness of the sugo and work really well with the lemon. I like Sicilian green olives for this if you can find them, but any pitted green olive will do. Kalamata olives also work if that’s what you have, though they give a stronger, more intense flavour.

Equipment

• Large pot
• Saucier or large saucepan
• Colander
• Two spoons
• Chopping board and knife