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.
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.
