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rice + chicken

serves two
100g arborio rice
2 chicken thighs and 2 chicken drumsticks
olive oil
1 small onion, finely chopped
125ml white wine
500ml chicken stock (in a separate pan, kept barely simmering, use as required)
a knob of butter
100g frozen petit pois, defrosted
salt + black pepper

Fry the chicken pieces in a little oil in a frying pan (that you can fit a lid on) until nicely browned. Lift out. Add the onion and fry until softened. Add the wine and let it bubble away, stirring with a wooden spoon to catch any crusty bits. Season the chicken pieces and return to the pan. Cover, with the lid slightly askew, and simmer for 30 minutes. Add a little of the stock if it's drying out too much.

In a separate pan, melt the butter, add the rice and a ladle full of stock - and continue with the basic risotto making method. Add the peas 5 minutes before the end. When the rice and peas are cooked, stir them into the pan with the chicken. Check the seasoning.




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This work is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
  • blog
  • about
  • how
  • recipes etc.
    • recipes
    • skint 'takeaways'
    • mid-week meals for the time-poor
    • cheese boards
    • coffee
  • spending
  • spotify playlists
  • links
  • contact me