Mushroom-stuffed chicken with lemon thyme risotto
Mushroom-stuffed chicken with lemon thyme risotto could be just the gluten free recipe you've been looking for. This recipe serves 4 and costs $4.85 per serving. One portion of this dish contains around 50g of protein, 28g of fat, and a total of 678 calories. This recipe is typical of Mediterranean cuisine. If you have dried porcini mushrooms, celery sticks, butter, and a few other ingredients on hand, you can make it. This recipe is liked by 54 foodies and cooks. It works well as a rather expensive main course. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. Overall, this recipe earns an outstanding spoonacular score of 84%. If you like this recipe, take a look at these similar recipes: Mushroom Risotto with Lemon and Thyme, Mushroom Thyme Risotto With Chicken Thighs, and Mushroom & thyme risotto.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
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
1 tbsp butter
2 celery sticks, finely chopped
1 small onion, finely chopped
140g risotto rice
600ml hot chicken stock
juice and zest ½ lemon
50g parmesan, grated, plus 1 tbsp extra to serve
Equipment:
oven
frying pan
baking pan
sauce pan
Cooking instruction summary:
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.
Step by step:
1. Heat oven to 180C/fan 160C/gas
2. First, make the stuffing. Finely chop the soaked porcini and set aside.
3. Heat the oil in a shallow pan, then gently cook the onion for 5 mins, stirring occasionally.
4. Add the porcini, button mushrooms and thyme leaves, season, turn the heat up, then cook for another 5 mins until the mushrooms have softened.
5. Add the wine to the pan, then reduce fiercely until nearly dry.
6. 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.
7. While the chicken is cooking, make the risotto.
8. Heat the butter and olive oil in a saucepan.
9. Add the celery and onion, then cook over a medium heat for 5 mins until softened.
10. 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.
11. 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.
Nutrition Information:
covered percent of daily need
