2 skin-on chicken breasts

4 teaspoons vegetable oil

2 tablespoons butter

salt and pepper to taste

Place seasoned chicken breasts, skin side down, in a pan over high heat. Cook in oil and butter until skin is golden brown. Flip chicken. Place in 400-degree oven until the meat registers 165 degrees internally (about 20 minutes). 

2 tablespoons butter

6 cloves garlic, minced

2 large shallots, minced

1 cup Arborio rice

6 cups vegetable stock

1/2 cup white wine

1 cup heavy whipping cream

1/2 cup grated Parmesan cheese

1/2 cup roasted butternut squash, cubed

Gently cook garlic and shallots in butter over low heat until translucent. Add rice and stir until lightly toasted. Deglaze with white wine. Stirring constantly, add 1/2 cup vegetable stock every few minutes, making sure the rice stays moist as it cooks. When all the stock has been added, add cream and Parmesan cheese and cook until rice is creamy and soft (1-2 minutes). Stir in roasted squash to finish.

1 sprig rosemary

12 sprigs thyme 

1 cup vegetable oil

1/2 bunch parsley, blanched and shocked 

Steep rosemary and thyme in oil for about 30 minutes. Strain to remove the herbs. Combine herbed oil and parsley in blender and purée. Strain through cheesecloth. To serve, place a ladleful of risotto on each plate. Arrange chicken breast on top of the risotto. Spoon oil around the plate and over the chicken. Serves 2. 

Note: To blanch and shock parsley, submerge it in boiling water for a few seconds, then plunge into ice-cold water (to stop the cooking process). This softens the leaves and intensifies their color. 

---

 

Rate this content:  5 4 3 2 1	Vote now!
Current rating: 5.00 out of 5 from 3 voters.