Mushroom-stuffed chicken with lemon thyme risotto

Name: Mushroom-stuffed chicken with lemon thyme risotto
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 25 grams dried porcini mushrooms, soaked in 250ml water for 30 mins, soaking liquid reserved; 1 Tbsp olive oil; 1 onion, finely chopped; 150 grams pack baby button mushroom, finely chopped; 2 thyme sprigs or lemon thyme sprigs, leaves removed and chopped; 175 milliliters white wine; 4 skin-on chicken breasts; 1 Tbsp butter; 2 celery sticks, finely chopped; 1 small onion, finely chopped; 140 grams risotto rice; 600 milliliters hot chicken stock; 1 juice and zest lemon; 50 grams parmesan, grated, plus 1 tbsp extra to serve

Mushroom-stuffed chicken with lemon thyme risotto takes roughly 1 hour and 30 minutes from beginning to end. Watching your figure? This gluten free recipe has 709 calories, 50g of protein, and 32g of fat per serving. This recipe serves 4. This recipe covers 32% of your daily requirements of vitamins and minerals. A mixture of chicken stock, pack baby button mushroom, celery sticks, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a main course. This recipe is typical of Mediterranean cuisine. If you like this recipe, you might also like recipes such as Mushroom Risotto with Lemon and Thyme, Mushroom Thyme Risotto With Chicken Thighs, and Mushroom & thyme risotto.

Instructions

Heat oven to 180C/fan 160C/gas

Equipment you will use

Oven

First, make the stuffing. Finely chop the soaked porcini and set aside.

Ingredients you will need

Stuffing

Heat the oil in a shallow pan, then gently cook the onion for 5 mins, stirring occasionally.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add the porcini, button mushrooms and thyme leaves, season, turn the heat up, then cook for another 5 mins until the mushrooms have softened.

Ingredients you will need

White Button Mushrooms

Thyme

Mushrooms

Add the wine to the pan, then reduce fiercely until nearly dry.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chicken Breast

Whole Chicken

Sauce

Equipment you will use

Baking Pan

Oven

While the chicken is cooking, make the risotto.

Ingredients you will need

Whole Chicken

Heat the butter and olive oil in a saucepan.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Sauce Pan

Add the celery and onion, then cook over a medium heat for 5 mins until softened.

Ingredients you will need

Celery

Onion

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.

Ingredients you will need

Lemon Juice

Parmesan

Stock

Thyme

Rice

Cooking Oil

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.

Ingredients you will need

Chicken Breast

Parmesan

Whole Chicken

Equipment you will use

Oven

Frying Pan

Equipment

Ingredients

Servings:

25grams

dried porcini mushrooms, soaked in 250ml water for 30 mins, soaking liquid reserved 1Tbsp

olive oil 1

onion, finely chopped 150grams

pack baby button mushroom, finely chopped 2

thyme sprigs or lemon thyme sprigs, leaves removed and chopped 175milliliters

white wine 4

skin-on chicken breasts 1Tbsp

butter 2

celery sticks, finely chopped 1small

onion, finely chopped 140grams

risotto rice 600milliliters

hot chicken stock 1

juice and zest lemon 50grams

parmesan, grated, plus 1 tbsp extra to serve

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Castello di Monsanto Il Poggio Chianti Classico Riserva. It has 4.8 out of 5 stars and a bottle costs about 40 dollars.