adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Crispy maryland chicken and cheesy risotto
Crispy maryland chicken and cheesy risotto
0 Likes
Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
"Member recipe - Unverified"
Ingredients:
  • 4 chicken marylands, skin on
  • 160g butter, at room temperature
  • 1 tsp turmeric
  • 1 1/2 tsp chilli powder, or to taste
  • 2 sprigs fresh thyme
  • 5 leaves fresh oregano
  • Salt & pepper, to taste
  • 1 litre chicken style liquid stock
  • 250.00 gm white wine
  • 400g arborio rice
  • 150g ham, shredded or bacon, diced
  • 100g mushrooms, diced
  • 60g butter
  • 4 french shallots, diced
  • 1 tsp garlic
  • 375.00 ml romano cheese or parmesan, finely grated
  • Cracked black pepper, to taste
Instructions:
  • In a small jug, combine butter, turmeric, chili, thyme, and oregano. Use a handheld mixer to blitz until well mixed. Place the chicken on a baking tray lined with parchment paper.
  • Wear food prep gloves to prevent staining from turmeric. Gently separate the skin from the chicken meat, creating space for the butter. Stuff each chicken piece under the skin with a spoonful of butter mixture, saving some for the top of each piece.
  • Gently tuck excess skin around the chicken, then generously rub the remaining butter all over the top. Cover with cling film and refrigerate for approximately one hour.
  • Preheat oven to 200C on fan-forced setting. Unwrap chicken, generously season with salt and pepper after bringing it to room temperature.
  • Bake at current temperature for 10 minutes, then lower heat to 180C and continue baking until the skin is crispy, about 20 minutes.
  • In a saucepan, bring the stock and wine to a boil and keep it hot. In a large nonstick pan, melt half of the butter and sauté the mushrooms and ham until the mushrooms are tender. Transfer mixture to a bowl.
  • Melt the remaining butter in the same pan and sauté the shallots until tender. Add the rice and cook until slightly translucent. Gradually pour in the stock or wine, one ladle at a time, without stirring. If the rice sticks, give the pan a gentle shake while continuing to add the stock.
  • Check the doneness of the rice. If it's not fully cooked and all the stock has been used, add 1/4 cup of boiled water. Check the rice for doneness once more.
  • Add in mushrooms, ham, garlic, cracked pepper, and 1 cup of cheese. Mix well. If the risotto appears dry, incorporate more boiling water. Garnish with the rest of the cheese and extra pepper. Serve alongside crispy chicken for a delightful meal.

Similar Recipes