Mushroom-stuffed chicken with lemon thyme risotto
- Ursula Ferrigno
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Serves 4
Easy
Prep: 20 mins
Cook: 40 mins
Plus 30 mins soaking
A star rating of 4.3 out of 5.14 ratingsRate
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Ever tried risotto as a side dish? It's perfect with these chicken breasts with a rich porcini stuffing
Freezable (The uncooked stuffed chicken can be frozen)
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
For the chicken & stuffing
-
25g dried porcini
mushrooms, soaked in 250ml water for 30 mins, soaking liquid reserved
-
1 tbsp olive oil
-
1 onion
finely chopped
-
150g pack baby button mushroom
finely chopped
-
2 thyme
sprigs or lemon thyme sprigs, leaves removed and chopped
-
175ml white wine
-
4 skin-on chicken breasts
For the lemon thyme risotto
-
1 tbsp butter
-
1 tbsp olive oil
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2 celery
sticks, finely chopped
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1 small onion
finely chopped
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140g risotto rice
-
600ml hot chicken stock
-
2 thyme
sprigs or lemon thyme sprigs, leaves removed and chopped
-
juice and zest ½ lemon
-
50g parmesan
grated, plus 1 tbsp extra to serve
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Nutrition: per serving
- kcal501
- fat18g
- saturates6g
- carbs36g
- sugars6g
- fibre3g
- protein47g
- salt1.67g
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Method
-
step 1
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.
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step 2
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.
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step 3
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.
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step 4
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.
RECIPE TIPS
PORCINI STUFFING
The porcini stuffing has a robust flavour that would also be wonderful in a whole roast chicken. For a meat-free alternative, simply stir the stuffing mix through the rice instead of the lemon thyme and swap the chicken stock for vegetable to make a rich mushroom risotto.
TIP
If you can’t get hold of porcini mushrooms, cook 1 finely chopped bacon rasher and add it to the stuffing to give it a real depth of flavour.
Recipe from Good Food magazine, April 2009
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A star rating of 4.3 out of 5.14 ratings
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