Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “tarragon”

Baked Chicken, Mushroom & Leek Risotto

We love risotto but I find it a labour of love to prepare.  Standing over a hot stove ladling hot chicken stock into rice while stirring constantly is not my idea of a quick meal…  This easy and quick recipe only takes 25 minutes and is absolutely delicious.  I basically threw the casserole dish into the oven and set the timer then forgot about it until the bell rang – the texture was lovely.

You can also add some light cream of milk if you prefer instead of parmesan cheese.  Another tip is I slightly warmed the casserole dish so I wasn’t tipping boiling liquid into a cold dish – always nervous it might crack…

Vegetarians can omit the chicken and add a variety of mushrooms or vegies – replace the chicken stock with vegetable stock – voila!

Chicken & Mushroom Risotto

By the way – the leftovers can be turned into delicious Risotto Balls or Arancini Balls by rolling the cold rice mixture into balls and coating with flour, egg and breadcrumbs.  Deep fry in Canola oil for the crispiest results and drain on paper towels….  If you want to be really adventurous, try poking a cube of Mozzarella cheese into the centre before sealing the ball – when you bite into it the oozy cheese runs out…  Perfecto…

Risotto Balls

Ingredients:

2 tablespoons olive oil

2 leeks thinly sliced

1 garlic clove grated

2 cups button mushrooms sliced

2 cups Arborio rice

100 ml white wine

4 cups of chicken stock

5 chicken thighs (about 500g) cut into bite sized pieces

2 tablespoons of butter

1 cup of freshly grated parmesan cheese

1 lemon zested

1 tablespoon fresh tarragon finely chopped

Seasoning to taste

Method:

Preheat oven to 180C.

Heat the oil in a medium saucepan, add leek, garlic and mushrooms, cook, stirring for 3-4 minutes.

Add rice, stir for another minute so rice is coated, then add the white wine.

Pour in the chicken stock and bring to the boil.

Season with salt & pepper to taste

Transfer to large casserole dish, cover with foil and bake for 25 minutes.

In the meantime melt one tablespoon of the butter in a pan, and cook chicken over a fairly high heat until golden and cooked through – approx. 10-15 minutes

Remove pan from heat, cover and keep warm until rice is ready

Remove risotto from oven and gently stir through lemon rind, tarragon, parmesan cheese and chicken.

Add the additional tablespoon of butter to make a lovely glossy texture

 

 

Bon Appetit!  🙂

 

Roasted Chicken with Tarragon

This is a favourite of ours – it’s delicious cold as well…

Ingredients:

1 large free range chicken

200grams butter

1 bunch fresh tarragon

6 shallots (or pickling onions)

6 cloves fresh garlic

1 lemon

Salt & pepper to season

Cooking string to tie up the chicken

Method:

Rinse the chicken and pat dry inside and out

Chop the lemon to quarters

Skin the garlic cloves

Peel the shallots

Finely chop about 1/2 of the tarragon and mix it with the butter to form a paste

Carefully insert your hand under the skin of the breast of the chicken and gently push your hand further in – be careful not to break the skin – making a pocket on each side of the bone

Gently push in as much of the tarragon butter mix as you can flattening it out as you go

Any butter that is left can be smeared over the outside of the chicken sides and legs

Stuff the cavity of the chicken with the whole garlic cloves, lemon pieces and shallots

Tie the legs of the chicken together to prevent any of the stuffing from falling out.

Season the chicken all over with plenty of salt & pepper

Pile the remainder of the bunch of tarragon on the bottom of a roasting tin or large casserole dish (I use a Chasseur Pot)

Place the chicken breast side up and roast at 180c (fan force) for about 1 and 1½ hours or until juices run clear when pierced with a skewer

The juices can be added to a your gravy of choice which will be tangy from the lemons

You can serve the onions and garlic as a side dish as well…

Bon Appetit!

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