Roast Chicken Risotto With Chicken Crackling Recipes

ROAST CHICKEN BREASTS WITH 'RISOTTO'

Roast Chicken Breasts With 'Risotto' image

Provided by Molly O'Neill

Time 1h15m

Yield Four servings

Number Of Ingredients 17

Ingredients

2 tablespoons fennel seeds
1 teaspoon freshly ground white pepper
1 teaspoon ground coriander
1/2 teaspoon salt
4 boneless, skinless half-breasts of chicken
3 tablespoons unsalted butter
1/2 cup chicken broth, homemade or low-sodium canned
2 teaspoons olive oil
5 cloves garlic, peeled and minced
2 cups boiling potatoes, peeled and diced small
1 tablespoon minced fresh thyme
1/2 cup white wine
3 1/2 cups butternut squash, peeled, cleaned and diced small
3/4 to 1 1/2 cups chicken broth, homemade or low-sodium canned
1 cup stemmed and torn spinach leaves
1/3 cup freshly grated Parmesan cheese
1/2 teaspoon salt, plus more to taste

Steps:

To make the chicken, preheat the oven to 450 degrees. Heat a small skillet over medium heat. Add the fennel seeds and cook, stirring constantly until toasted, about 30 seconds. Let cool and grind in a spice grinder. Place in a small bowl and stir in the pepper, coriander and salt. Set aside 1 teaspoon of the mixture.
Season the chicken on both sides with the remaining spice mixture. Melt the butter in a large ovenproof skillet, add the chicken and roast until the chicken is cooked through, about 10 minutes per side.
Meanwhile, to make the risotto, heat the olive oil in a medium-size saucepan over medium-high heat. Add the garlic and cook until lightly browned. Add the potatoes, thyme and wine. Lower the heat to medium and cook, stirring constantly, until the wine has been absorbed, about 7 minutes.
Add the squash and 3/4 cup of the chicken broth and cook, stirring, until the broth is absorbed, adding up to 3/4 cup more as needed until the vegetables are tender. This will take about 30 minutes altogether. Stir in the spinach leaves and Parmesan. Remove from heat and season with salt.
Remove the chicken from the pan and pour off the excess butter. Add the 1/2 cup chicken broth and place over medium heat. Cook until reduced to 2 tablespoons, about 4 minutes. Stir into the risotto.
Dust the rim of a small platter with the reserved spice mixture and arrange the chicken on the platter. Place the risotto in a bowl and serve.

ROASTED CHICKEN WITH RISOTTO AND CARAMELIZED ONIONS

Roasted Chicken with Risotto and Caramelized Onions image

Moist roasted chicken gets the royal treatment with caramelized onions, balsamic vinegar and creamy risotto. You may choose to roast your own chicken or purchase a rotisserie chicken from a grocery store. A little grated cheese such as Parmesan or Pecorino Romano before serving is also a nice touch.

Provided by Michele O'Sullivan

Categories Main Dish Recipes Rice Risotto Recipes

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

4 tablespoons olive oil, divided
1 onion, chopped
¼ cup balsamic vinegar
1 ½ cups uncooked Arborio rice
¼ cup dry white wine
7 cups hot chicken broth
2 tablespoons butter
2 cups chopped cooked chicken breast
salt and pepper to taste
2 tablespoons chopped fresh thyme

Steps:

Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside.
Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes.
Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.

Nutrition Facts : Calories 774 calories, Carbohydrate 77.3 g, Cholesterol 72.2 mg, Fat 29.1 g, Fiber 1.6 g, Protein 44.8 g, SaturatedFat 8.3 g, Sodium 2840.1 mg, Sugar 4.7 g

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