Chicken & Bacon Stew
1.5 hours

Country Range Fillet
3 bacon rashers,
200g button mushrooms
2 garlic cloves
375ml chicken stock 
250ml white wine 
1/4 cup chopped parsley 
300g dried risoni pasta 
230g frozen peas 

Heat the oil in a large saucepan. Add the chicken and cook for 2 minutes each side or until golden.
Add the bacon, mushroom and garlic to the pan. Cook for 3 minutes or until the mushroom is tender. Add flour and cook, stirring, for 1 minute. Gradually add the stock and wine.
Add chicken and thyme, and reduce heat to medium. Simmer for 20 minutes or until chicken is cooked. Stir in half the parsley.
Add the peas in the last 2 minutes of cooking. Drain. Return to the pan. Stir in the butter and remaining parsley.
Divide risoni mixture among serving plates. Top with chicken mixture. Serve.