Bonsoir! This means good evening in french and it is customary in France to switch from Bonjour to Bonsoir around 6 pm! (Just a little french culture note)
I just completed cooking a wonderful chicken dinner that I had to share. I made chicken roasted in white wine, thyme and garlic with parmesan and green pea risotto…delicious! This dish could not be more simple and time saving. I am a classically trained chef that went through french cooking school and I am equipped at tackling recipes and cooking techniques with multiple steps and hours spent in the kitchen. Yes, the end result is amazing and 5 star worthy when you put that much effort into your food…however, I do not want to spend my weekend slaving away in the kitchen. Nor do you! So this dish, risotto and chicken included, can be plated up within 40 minutes~ start to finish!
Years ago I used to buy skinless boneless chicken breast from the store. Those days are long gone and I will explain why. When you roast/bake chicken with the skin and bone the result is restaurant worthy. Yes, I get it…chicken breast is very low in fat and calories and that is why we are programmed to buy the plain chicken breast. Why would we cook it with skin and bone and make our life more difficult?…FLAVOR! I am telling you from years of practice and comparison that when you leave the meat on the bone it does not take that much longer and it will be so much more flavorful and worth your efforts. Also, just because you roast it with the skin does not mean you have to eat the skin….the skin will peel right off and you have a moist, juicy and tender breast meat underneath. I do love a few bites with the skin to acquire the maximum chicken flavor but that’s just me 🙂
It really is this simple~ First I will share the chicken recipe and then while your chicken is roasting you can prepare your risotto…recipe to follow chicken.
Roasted Chardonnay Chicken with Thyme and Garlic
Chicken Breast (with skin and bone) 2 large ones or 4 small ones
2 large peeled garlic cloves
1 cup chardonnay (or dry white wine)
Thyme (fresh sprigs~ approx 8-10)
Salt and Pepper
Preheat broiler. In a baking dish, season the chicken breast on both sides with salt and pepper and make a slit in each breast and insert large garlic clove. Pour 1/2 cup wine over chicken and place thyme sprigs in the baking dish.
Place chicken skin side down and broil for 8 minutes. Turn chicken breasts over and broil another 5 minutes. Remove pan from the oven and pour remaining 1/2 cup wine over chicken and baste in juices. Put chicken back in the oven ~ drop oven temperature to 475 degrees F and roast for an additional 20 minutes.
Onto the risotto. I love making risotto. I mastered the art of cooking risotto back in my college days and have created several flavors I have come to enjoy over the last several years. Butternut squash, mushroom and the one I am sharing today Parmesan and Green Pea! Risotto is actually quite simple to make, however if you want to do it right you need to stand near the stove and stir~ trust me its so comforting and you will come to love this activity.
Since risotto calls for a little wine naturally I pour myself a small glass 🙂
To start, chop your onion and measure out your chicken stock (2 cups + a little more) into a pot.
Warm 2 + cups of chicken stock on the back of the stove over low heat. Then in a different pot, melt your butter over medium heat. Once melted, add your onion and sauté 4-5 minutes until translucent. At this point season onions with a little salt and pepper. Then add your rice and stir for 1 minute until rice is “toasted.” This step releases the starch in the rice so make sure it gets coated in the onion and butter.
Next add 1/4 cup white wine to the pot and allow alcohol to cook off. This is your flavor layer and adding an acid note. This should take about 2 minutes.
Then, add the heated chicken stock to the pan a little at a time. (approx 1/2 cup at a time) Pour in just enough to cover the rice and stir. Once liquid has cooked down into the rice add another batch (1/2 cup) of stock. Continue this manner until all the stock has been absorbed by the rice. This should take 25 minutes.
To finish toss with 1 1/2 tsp salt, 1/2 tsp pepper, 3/4 cup shredded parmesan cheese, and 1 cup frozen green peas. Sprinkle with chopped italian parsley.
Risotto with Parmesan & Green Peas
1 cup arborio rice
1/4 cup dry white wine
1/2 cup white onion, chopped
3 tbsp butter, unsalted
3/4 cup parmesan cheese, shredded
1 cup frozen green peas
1 1/2 tsp kosher salt (plus more to taste)
1/2 tsp pepper (plus more to taste)
2 cups chicken stock (low sodium), heated
Heat chicken stock in a pot over low heat. In a separate pot heat butter until melted. To the butter, add chopped onions and cook for 4-5 minutes until translucent. Stir in rice and coat in butter and onions. Cook for 1 minute. Add in white wine…cook for 2 minutes. Start adding in chicken stock (1/2 cup at a time) and stir every few minutes. When first batch of stock is absorbed into the rice, add another 1/2 cup. Repeat approx 4 times until all stock is used and absorbed by rice. To finish toss rice with parmesan, peas, salt, pepper and top with parsley.
When plating your dish pour some of the pan juices from the chicken over both rice and chicken. (The pan juices taste of is this wonderful lemony wine and herb sauce)
I served this dish with a small green salad. Another wonderful complement would be sautéed green beans in butter with a little lemon and more thyme!
Have a wonderful rest of your weekend everyone!