CHICKEN DRUMSTICKS WITH OLIVES AND ARTICHOKES

Ingredients.........2 tbs of rice bran oil, 12 chicken drumsticks, 1 medium onion, chopped, 3 tbs of minced garlic, 1 tbs of grated lemon rind, 375ml of chicken stock, 125ml of dry white wine, 340gm can/ bottle of marinated artichokes, drained and quartered, 3 tbs of dried oregano, 500gm of risoni, 1 cup of seeded black olives, extra tbs of grated lemon rind and 1/4 cup/ 60 ml of lemon juice. Heat the oil in a large saucepan, cook the drumsticks in batches until browned/ sealed all over. Remove from the pan and set aside. In the same pot cook the onion and garlic, stirring until the onion softens. Add the wine, lemon rind, stock and artichokes, bring to the boil. Return the drumsticks to the pot , reduce heat , simmer and cover for 20 minutes. Now uncover and continue to simmer until the drumsticks are cooked through. While the drumsticks are cooking , cook the risoniin a large saucepan of boiling water until tender, drain. Transfer risoni to serving dish. Remove the drumsticks from the pan, stir through the oregano, olives, extra juice and rind through the sauce. Serve the chicken and sauce over the risoni. Delicious.