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Baked Chicken Risotto

Baked Chicken Risotto created by Ambervim

One pot wonder - simple to cook, simple flavours

Ready In:
1hr 20mins
Serves:
Units:

ingredients

directions

  • Cut chicken in half lengthways, place in baking tray and roast for 40 minutes at 200 celcius.
  • 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.
  • Remove chicken and divide to serve. Add butter and cream, stir well, season with salt and pepper.
  • Serve with your choice of vegetables and garnish with parsley.
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RECIPE MADE WITH LOVE BY

@The Normans
Contributor
@The Normans
Contributor
"One pot wonder - simple to cook, simple flavours"
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  1. The Normans
    We used Roast "Sticky" Chicken spices from C Chatwin to marinate the chicken halves overnight before using the same method for this recipe. This added quite a lovely background pepper/chili flavour. Yum for us - please try and advise - thanks.
    Reply
  2. Ambervim
    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.
    Reply
  3. Ambervim
    Baked Chicken Risotto Created by Ambervim
    Reply
  4. Ambervim
    Baked Chicken Risotto Created by Ambervim
    Reply
  5. The Normans
    One pot wonder - simple to cook, simple flavours
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