Mushroom Stuffed Chicken with Lemon Thyme Risotto Recipe
Ingredients
| 25 g/1 oz dried porcini mushrooms, soaked in 250 ml/9 fl oz water for 30 mins, soaking liquid reserved | ||
| Olive oil | 1 Tablespoon (FOR THE CHICKEN AND STUFFING) | |
| Onion | 1 , finely chopped (FOR THE CHICKEN AND STUFFING) | |
| 150 g pack baby button mushrooms, finely chopped | ||
| 2 thyme sprigs or lemon thyme sprigs, leaves removed and chopped | ||
| 175 ml/6 fl oz white wine | ||
| 4 skin-on chicken breasts | ||
| Butter | 1 Tablespoon (FOR THE LEMON THYME RISOTTO) | |
| Olive oil | 1 Tablespoon (FOR THE LEMON THYME RISOTTO) | |
| Celery sticks | 2 , finely chopped (FOR THE LEMON THYME RISOTTO) | |
| Onion | 1 Small, finely chopped (FOR THE LEMON THYME RISOTTO) | |
| 140 g/5 oz risotto rice | ||
| 600 ml/1pt hot chicken stock | ||
| 2 thyme sprigs or lemon thyme sprigs, leaves removed and chopped | ||
| Juice and zest 1/2 lemon | ||
| 50 g/2 oz Parmesan, grated, plus 1 tbsp extra to serve | ||
Directions
GETTING READY
1. Pre-heat the oven to 180 degree Centigrade.
2. Chop the soaked porcini finely and keep aside.
MAKING
3. In a shallow pan heat the oil.
4. Add the onion and gently cook for 5 minutes, stirring occasionally. Add the chopped porcini, button mushrooms and thyme leaves, and salt
5. Increae the heat and cook for another 5 minutes until the mushrooms are soft.
6. Add the wine to the pan, and shake the pan to reduce until it is nearly dry. Add 50 millilitres of the liquid used to soak the porcini, and reduce for two minutes more, or until you have a syrupy sauce.
7. Allow it to cool for a couple of mins, then carefully spoon the mixture between the skin and the flesh of the chicken breasts.
8. On a baking tray, season the chicken and place them, skin-side up.
9. In the pre-heated oven, cook the chicken for 20 minutes, until it is cooked through and golden.
FINALIZING
10. To make the risotto, take a sauce pan and heat the butter and olive oil over medium heat.
11. Add the celery and onion, then cook for 5 minutes until softened.
12. Add the rice, stir, then cook for 1 minute.
13. Slowly add the stock a little at a time, stirring with each addition until it is absorbed by the rice mixture.
14. Continue adding the stock and stirring for about 20 minutes, until the risotto is oozing and thick.
15. Add the thyme, lemon juice, zest and Parmesan and stir them in.
SERVING
16. On the serving plates, spoon the risotto and sprinkle with the extra Parmesan
17. Top each serving with a chicken breastand add the juices from the chicken pan, then serve hot.
TIPS
The chicken breast can be stuffed a day ahead and chilled, or frozen for 1 month. You can defrost and cook.
1. Pre-heat the oven to 180 degree Centigrade.
2. Chop the soaked porcini finely and keep aside.
MAKING
3. In a shallow pan heat the oil.
4. Add the onion and gently cook for 5 minutes, stirring occasionally. Add the chopped porcini, button mushrooms and thyme leaves, and salt
5. Increae the heat and cook for another 5 minutes until the mushrooms are soft.
6. Add the wine to the pan, and shake the pan to reduce until it is nearly dry. Add 50 millilitres of the liquid used to soak the porcini, and reduce for two minutes more, or until you have a syrupy sauce.
7. Allow it to cool for a couple of mins, then carefully spoon the mixture between the skin and the flesh of the chicken breasts.
8. On a baking tray, season the chicken and place them, skin-side up.
9. In the pre-heated oven, cook the chicken for 20 minutes, until it is cooked through and golden.
FINALIZING
10. To make the risotto, take a sauce pan and heat the butter and olive oil over medium heat.
11. Add the celery and onion, then cook for 5 minutes until softened.
12. Add the rice, stir, then cook for 1 minute.
13. Slowly add the stock a little at a time, stirring with each addition until it is absorbed by the rice mixture.
14. Continue adding the stock and stirring for about 20 minutes, until the risotto is oozing and thick.
15. Add the thyme, lemon juice, zest and Parmesan and stir them in.
SERVING
16. On the serving plates, spoon the risotto and sprinkle with the extra Parmesan
17. Top each serving with a chicken breastand add the juices from the chicken pan, then serve hot.
TIPS
The chicken breast can be stuffed a day ahead and chilled, or frozen for 1 month. You can defrost and cook.
Chef
