Chicken and Brattwurst Risoni with Corn, Fennel and Mushroom

I love slow cooked stuff - its cheap and the kids smash it to bits.

500gms chicken thigh fillets
3 Bratwurst sausages (or pork)
1/2 bulb fennel in small dice
1/2 bunch spring onion in small dice
1/2 a capsicum in small dice
300 gms mushrooms in small dice
1 handful fresh oregano chopped
2 cloves garlic minced
1/3 bunch parsley minced
1 cup sparkling white wine
2 cobs corn, kernels sliced off
2/3 cup risoni
Salt and pepper
2 tbs extra virgin olive oil
Parmesan and chilli flakes to serve

Chop the chicken into chunks. Mix the chicken with salt and pepper, oregano and garlic and extra virgin olive oil. Heat a large non stick pan to medium high. Half cook the sausages, remove to a clean plate. Sear the chicken chunks in batches until they have nice colour then remove the a clean plate. Slice the sausage. Pour any remaining oil from the chicken marinade to the pan and saute the mushroom and fennel. When they have nice colour add in the chicken, capsicum, sausage, spring onion, risoni and wine. Toss about. If you have kept the corn cob and stems from the fennel, add them to the top. Bring to the boil, reduce to the lowest setting, add a lid and braise for an hour.
Remove the lid, remove the corn cob and fennel stalks, add in the corn kernels, Parmesan and mix through and mix. Add the lid and allow to sit for 5 minutes. Check for seasoning and add more salt and pepper or even a squeeze of lemon if it needs it. Spoon into bowls and top with grated Parmesan and chilli flakes.