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HUNTER-STYLE CHICKEN WITH RISOTTO
FOR THE CHICKEN: 1 whole chicken, cut into parts 1 tablespoon kosher salt 1 teaspoon freshly ground pepper 1/4 cup olive oil 1 yellow onion, diced 2 stalks celery, diced 2 carrots, diced 2 sprigs each rosemary, thyme, sage, flat leaf parsley 1 cup red wine 1 (14.5 oz.) can whole tomatoes 2 tablespoons tomato paste 9 cups chicken stock 1 square (1x1-inch) Parmesan rind 2 anchovy fillets, minced 2 cups sliced mushrooms FOR THE RISOTTO: 1/4 cup olive oil 1 onion, minced 1/2 teaspoon kosher salt 1/4 teaspoon pepper 2 cups Arborio rice 1 cup white wine 6 cups chicken stock 2 tablespoons butter 1/2 cup freshly grated Parmesan cheese GARNISHES: 1/4 cup grated Parmesan cheese 1/2 bunch flat leaf parsley, minced
TO PREPARE THE CHICKEN: Sprinkle chicken with salt and pepper. In large pot, place olive oil over medium high heat; add chicken and brown on all sides. Remove chicken.
Add onion, celery and carrots to pot. Stir until softened.
Stir in herbs and wine and cook to reduce, about 5 minutes.
Add tomatoes and tomato paste and return chicken to pot. Add chicken stock, Parmesan rind and anchovies. Reduce heat and simmer about 1 hour; remove chicken and keep warm.
Remove tomatoes; when cool, crush with hands. Strain sauce into medium saucepan; add mushrooms and crushed tomatoes; cook about 5 minutes over medium heat.
MEANWHILE, PREPARE THE RISOTTO: In large pot over medium high heat, place 1/4 cup olive oil. Add 1 onion, minced; 1/2 teaspoon kosher salt; and 1/4 teaspoon pepper. Stir in 2 cups Arborio rice; toast lightly. Add 1 cup white wine; cook 5 minutes to reduce. Gradually stir in 6 cups chicken stock. Cook about 20 minutes; add 2 tablespoons butter and 1/2 cup freshly grated Parmesan cheese.
TO SERVE: Place Risotto on serving dish and arrange chicken on top. Spoon sauce over top and garnish with grated Parmesan and minced parsley.
Makes 4 servings From: Crystal Poole, Austin, TX - 2007 Finalist, National Chicken Contest Adapted from source: National Chicken Council and Poultry and Egg Association
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