Chicken Risotto

Sorry for the time between my posts, I have been busier than ever this 2 weeks! 

Following the recent post White wine Poached Chicken, here is the second recipe made with the same chicken: a nice and creamy risotto. Again, this dish is very simple but so excellent and will always be impressive to serve, moreover made from scratch like this one.

After you finished the White wine Poached Chicken recipe, you were left with the rest of the chicken back in the stock. Place the saucepan over a medium heat and let the chicken stock cook for 5 hours. Just skim the top of the stock with a spoon every 15 minutes during the first hour. It is long but it really cooks by itself, keeping all the flavor for your dishes!

To make the risotto, I recommend you to follow Alex's recipe: Mushroom Risotto.

While you cook the risotto, take the chicken out of the stock, remove all the meat and add it to your preparation just before the end. Few slices of parmesan on top of it and here is your second delicious meal made with the chicken. And there are still the wings and legs for the third recipe!

White wine Poached Chicken

You want to cook for someone special but you think it will cost you too much so you wait until an occasion comes along to prepare a good dinner. I stop you right there: it doesn't need to be expensive to make it great.
Instead of buying chicken breasts or wings, buy an entire chicken for example. It is way cheaper and you can make 3 different meals with it!

The first recipe I present you is a poached chicken. Ideal to keep the meat moist and really tender, it is another dimension from roasted chicken (which is also delicious).

Cut the legs and wings off and store them in the fridge for another dish. Place the chicken in a saucepan with one half of onion, 2 shallots cut in half, thyme, chive and bay leaves. Add 50ml of oil on the chicken, pepper and salt. Then cover until 1 cm above the chicken with 3/4 of water and 1/4 of white wine. Buy the cheapest wine you can find, as it cooks it really doesn't matter so don't waste a good bottle. Let it poach over medium heat for 20 minutes.
Take the chicken out of the saucepan (just the chicken, leave the stock in it) and cut the breast off and put the rest back in the stock (we will use it for the next dish). Heat up a frying pan with olive oil and cook the breasts until the skin has a nice crisp. Glaze regularly by putting some of the hot oil on the meat with a spoon.
Serve with any vegetables you want, I chose sautéed potatoes.

For the sauce, reduce 100ml of your stock in a sauce pan, add one shallots finely chopped, add 200ml of crème fraîche and finish with chive. There is your first meal for two, a very tender and moist chicken with a beautiful poached flavour! The two other dishes coming soon.