
Nutrition and extra info
- The uncooked stuffed chicken can be frozen
- Gluten-free
Nutrition: per serving
- kcal501
- fat18g
- saturates6g
- carbs36g
- sugars6g
- fibre3g
- protein47g
- salt1.67g
Ingredients
For the chicken & stuffing
- 25g dried porcini mushrooms, soaked in 250ml water for 30 mins, soaking liquid reserved
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, finely chopped
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 150g pack baby button mushroom, finely chopped
- 2 thyme sprigs or lemon thyme sprigs, leaves removed and chopped
Thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 175ml white wine
- 4 skin-on chicken breasts
For the lemon thyme risotto
- 1 tbsp butter
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 celery sticks, finely chopped
Celery
sell-er-eeA collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 1 small onion, finely chopped
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 140g risotto rice
Risotto rice
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…
- 600ml hot chicken stock
- 2 thyme sprigs or lemon thyme sprigs, leaves removed and chopped
Thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- juice and zest ½ lemon
Lemon
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 50g parmesan, grated, plus 1 tbsp extra to serve
Parmesan
parm-ee-zanParmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Method
Heat oven to 180C/fan 160C/gas 4. First, make the stuffing. Finely chop the soaked porcini and set aside. Heat the oil in a shallow pan, then gently cook the onion for 5 mins, stirring occasionally. Add the porcini, button mushrooms and thyme leaves, season, turn the heat up, then cook for another 5 mins until the mushrooms have softened.
Add the wine to the pan, then reduce fiercely until nearly dry. Add 50ml of the porcini soaking liquid, then continue to reduce for a couple of mins until you have a syrupy sauce. Allow to cool for a couple of mins, then carefully spoon between the skin and the flesh of the chicken breasts. Can be made a day ahead and chilled, or frozen for 1 month. Defrost in fridge before cooking. Season, place on a baking tray, skin-side up, then cook in the oven for 20 mins, until the chicken is cooked through and golden.
While the chicken is cooking, make the risotto. Heat the butter and olive oil in a saucepan. Add the celery and onion, then cook over a medium heat for 5 mins until softened. Add the rice, coat it well in the oil, then cook for 1 min. Gradually add the stock a ladleful at a time, stirring with each addition until absorbed. Continue adding the stock and stirring until the risotto is oozing and thick – about 20 mins. Stir in the thyme, lemon juice, zest and Parmesan.
When the chicken is cooked through and golden, remove from the oven. Spoon the risotto onto serving plates, sprinkle with the extra Parmesan and top with a chicken breast. Spoon over the juices from the chicken pan, then serve immediately.
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