Mushroom-stuffed chicken with lemon thyme risotto
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.
Heat oven to 180C/fan 160C/gas
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.
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.
Castello di Monsanto Il Poggio Chianti Classico RiservaBorn in the vineyard “Il Poggio” (5.5 Ha, 310 metres a.s.l.) from which in 1962, it took its name: it is the first Chianti Classico Cru. Made of 90% Sangiovese and from 7% Canaiolo and 3% Colorino, it ages for 20 months in French oak barrels. Today it represents the most prestigious product of the company, appreciated all over the world. It is produced only in the best vintages. The company has chosen to keep a considerable quantity of bottles of this wine in the cellar being the permanent archives, able to tell the history of Castello di Monsanto