Whenever we roast a chicken, I like to make something out of the leftovers that tastes nothing like the night before. This time it was a risotto with stock made from the carcass and some fennel and provencal herbs to vary the flavour.
If you don’t have fresh herbs handy, try substituting a half teaspoon of dried herbes de provence. A little goes a long way.
Provencal Chicken and Fennel Risotto
(serves 4)
1. Place the chicken stock into a saucepan and bring to just below a simmer. Set a heavy saucepan or dutch oven over medium heat and melt the butter in it.
2. Add the onions, fennel and herbs to the pot. Add a pinch of salt and freshly ground pepper. Stir until soft but not browned. Add the rice and stir until it makes a light popping sound (or about 3 minutes).
3. Stir in the wine and cook until it has been reduced by half. Add enough stock to cover the rice kernels and start stirring. Continue cooking and stirring, adding more stock as it is absorbed until the rice is just under al dente.
4. Stir in the chicken, the cheese and the reserved fronds from the fennel. Continue stirring until chicken is warm and cheese is melted. Taste for seasoning and add salt and freshly ground pepper as necessary. Squeeze in the lemon juice and serve immediately.
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