Quick Braised Chicken Porcini and Thyme Risotto
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
-
Servings
2 or 3
-
Course
Main Course
Quick Braised Chicken Porcini and Thyme Risotto
Report
The secret to getting great flavour and colour is to really brown off the chicken and after adding the tomato paste make sure that is browned off too.
Share:
Ingredients
Porcini Braised Chicken
- 80 ml olive oil 4 Tablespoon
- 1/2 cup onion chopped
- 100 gm carrot finely diced
- 50 gm celery finely diced
- 1 Tablespoon chopped thyme
- 2 cloves garlic
- 20 gm dried porcini
- 500 gm chicken thigh fillet cut into large chunks
- 2 Tablespoons tomato paste
- 125 ml red wine
- 2 anchovies
- 375 ml stock or a combo of porcini water and stock
Thyme Risotto
- 60 ml olive oil 3 tablespoons
- 2 teaspoons thyme chopped fresh
- 1 clove garlic
- 1/2 onion chopped
- 200 gm Carnaroli rice 1 cup
- 125 ml white wine can be replaced with stock)
- 1 cups litre chicken broth 4 1/2approx
- 30 gm butter or more if you want
- 50 gm parmesan cheese - add more if you like or extra for sprinkling on when eating
Add to Shopping List
Instructions
- Put the Porcini into a jug or bowl and add 1 cup of warm water or enough to cover them and set aside
- Put a thick bottomed pot on the stove and heat well before adding half or 2 Tablespoons of oil. Add the chopped onion, garlic, celery, carrot, anchovies and thyme and stir vigorously until softened. Add the chicken pieces and continue to stir on high till well coloured and browned on the out side.
- Add the tomato paste and continue to stir till the paste is coating all of the chicken and vegetables and is also getting a nice brownish colour. Then add the red wine. Turn the heat down a little now. Then...
- Drain the Porcini into a bowl , keeping the water. Add the mushrooms to the chicken with 1 cup of stock. Let the Porcini water stand for a minute so that any grit from the mushrooms will sink. Use about 1/2 to 3/4 of it and leave the rest behind.
- Now, let this simmer covered. The sauce will reduce by about 1/2.
Thyme Risotto
- Put a pot on and add the olive oil, garlic,onion and thyme and soften (sweating for several minutes) before adding the rice and toasting. Keep this moving until you have added some liquid. Once the rice is coated and warm add the white wine and let the bubbles subside, before adding 1/2 of the chicken stock. Stir well and turn it right down stir regularly.
- Once the first lot of stock has been absorbed and you have stirred well. Add another 1/2 of the remaining stock and continue. Stir frequently. This will take up to 20 minutes.
- Test the grains of rice, to make sure they are nearly cooked. If you feel it needs a little more time add a small amount more stock and stir on low. ( depending on your rice you you use you may need a little more or less than the full 1 litre ).
- Your rice should be quite loose. ( as the rice sits it will gather up any of the liquid that is around it) Add the butter and cheese and salt and pepper to taste and put the lid on and sit for 5 or 10 minutes, enough time to check the chicken and call the eaters
- Add chopped parsley or spinach to the Quick Braised Chicken with Porcini, if you like.
- Also serve with mashed potato or plain rice
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
Other Recipes
You'll Also Love
