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    You are in: Home / Recipes / Baked Chicken Risotto Recipe
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    Baked Chicken Risotto

    Baked Chicken Risotto. Photo by Ambervim

    1/2 Photos of Baked Chicken Risotto

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    10 mins

    1 hr 10 mins

    The Normans's Note:

    One pot wonder - simple to cook, simple flavours

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut chicken in half lengthways, place in baking tray and roast for 40 minutes at 200 celcius.
    2. 2
      Remove chicken from tray. Add onion, celery, garlic, anchovies, wine, stock and rice. Mix well. Place chicken on top on rice mixture. Cover with foil and cook for 30 minutes longer.
    3. 3
      Remove chicken and divide to serve. Add butter and cream, stir well, season with salt and pepper.
    4. 4
      Serve with your choice of vegetables and garnish with parsley.

    Ratings & Reviews:

    • on October 25, 2011

      35

      This was very easy to make. The flavors are not well developed. Covering it cooked the rice very al dente. However the chicken did not get a lovely brown skin. I put it in a bit longer to crunch up the skin.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Baked Chicken Risotto

    Serving Size: 1 (543 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 974.4
     
    Calories from Fat 449
    46%
    Total Fat 49.8 g
    76%
    Saturated Fat 18.3 g
    91%
    Cholesterol 205.4 mg
    68%
    Sodium 514.8 mg
    21%
    Total Carbohydrate 74.9 g
    24%
    Dietary Fiber 2.7 g
    11%
    Sugars 3.7 g
    15%
    Protein 48.9 g
    97%

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