This is a slight variation of this recipe, and I haven’t actually done this yet, I’m just planning it! We’ll see how it goes later…
Ingredients
- 2 skin-on Chicken breasts
- Mushrooms
- Rice
- Chicken stock
- Garlic
- Onions
- Double cream
Instructions
Follow instructions on cooking chicken, copied from the original post:
Preheat the oven to 200 degrees. Season chicken with Salt/Pepper. Fry quickly with skin down until golden brown. Flip over and cook for a minute. Take chicken, and put in an oven dish, and surround with the chicken stock. I put garlic in the stock as well as I love garlic. Cook for 20-25 minutes or until cooked.
While this is cooking, fry off some onion and garlic. Add mushrooms and fry them a bit. Add a little chicken stock, and the rice. Reduce. Add more chicken stock, reduce again. Repeat until stock is all soaked into the chicken. Once this is done, stir in some double cream.
Serve the chicken on the risotto bed. Should hopefuly be tasty!!
Update: It was tasty! Picture attatched…
