1 tbs olive oil
700g chicken thighs, chopped into 3cm cubes
4 bacon rashers, coarsely chopped
200g mushrooms, quartered
2 garlic cloves, crushed
1/4 cup plain flour
1 1/2 cups chicken stock
1 cup white wine
2 tsp thyme
1/4 cup parsley, chopped
1 1/2 cups frozen peas
Heat the oil in a large saucepan over medium heat. Add the chicken and cook until golden, transfer to a plate. Add the bacon, mushrooms and garlic to the pan, and cook until the mushroom is tender. Add the flour and cook, stirring, for 1 minute. Gradually add in the stock and wine and cook until the mixture thickens. Add the chicken and thyme, simmer for 10 minutes or until the chicken is cooked. Stir in half the parsley and season.
Meanwhile cook the risoni, in the last 2 minutes add the peas. Drain, return to the pan and stir in the butter and remaining parsley.
Serve the chicken stew on top of the risoni and pea mixture.