Recipe: Hunter-Style Chicken with Risotto

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