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Spiced Chicken With Risotto, Wild Mushroom Cognac Cream, and Pan-Seared Ramps

 
One serving costs about $7.73 One serving costs about $7.73 One serving costs about $7.73

$7.73 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 gluten-free,gluten free lunch,main course,main dish,dinner Mediterranean,Italian,European
spoonacular Score:76%

Spoonacular Score: 76%

 

If you want to add more gluten free recipes to your recipe box, Spiced Chicken With Risotto, Wild Mushroom Cognac Cream, and Pan-Seared Ramps might be a recipe you should try. This recipe serves 2. For $7.73 per serving, this recipe covers 54% of your daily requirements of vitamins and minerals. One portion of this dish contains around 48g of protein, 57g of fat, and a total of 1227 calories. This recipe is liked by 3 foodies and cooks. It is a pricey recipe for fans of Mediterranean food. Head to the store and pick up sea salt, fennel salt, parmigiano-reggiano, and a few other things to make it today. It works well as a main course. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 79%. If you like this recipe, you might also like recipes such as Pan Seared Chicken with a Wild Mushroom Thyme Sauce, Pan Seared Chicken Breasts in a Mushroom, Tarragon and Mustard Pan Sauce, and Pan Seared Chicken Breasts in a Mushroom, Tarragon and Mustard Pan Sauce.

Chianti, Verdicchio, and Trebbiano are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Giacomo Mori Chianti with a 4.2 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Giacomo Mori Chianti

Purple color, nose of black cherries and underbrush. Medium body, sweet and clean at first taste, should be opened after 2-3 years.

» Get this wine on Wine.com

Ingredients

Servings:
2
2  chicken quarters
chicken quarters
2
2  chicken quarters
chicken quarters
1 cup
1 cup arborio rice
arborio rice
1 cup
1 cup arborio rice
arborio rice
1
1  shallot
shallot
3 ounces
3 ounces shitake mushrooms
shitake mushrooms
3 ounces
3 ounces shitake mushrooms
shitake mushrooms
3 ounces
3 ounces oyster mushrooms
oyster mushrooms
6 ounces
6 ounces baby bella mushrooms
baby bella mushrooms
some
some fresh garden cut chives
fresh garden cut chives
8
8  ramps
ramps
some
some parmigiano-reggiano
parmigiano-reggiano
some
some heavy cream
heavy cream
some
some white wine
white wine
some
some fresh parsley
fresh parsley
some
some fennel salt
fennel salt
some
some sea salt
sea salt
some
some black cracked pepper
black cracked pepper
some
some cayenne pepper
cayenne pepper
some
some paprika
paprika
some
some evoo
evoo
some
some butter
butter
2  chicken quarters
2
chicken quarters
2  chicken quarters
2
chicken quarters
1 cup arborio rice
1 cup
arborio rice
1 cup arborio rice
1 cup
arborio rice
1  shallot
1
shallot
3 ounces shitake mushrooms
3 ounces
shitake mushrooms
3 ounces shitake mushrooms
3 ounces
shitake mushrooms
3 ounces oyster mushrooms
3 ounces
oyster mushrooms
6 ounces baby bella mushrooms
6 ounces
baby bella mushrooms
some fresh garden cut chives
some
fresh garden cut chives
8  ramps
8
ramps
some parmigiano-reggiano
some
parmigiano-reggiano
some heavy cream
some
heavy cream
some white wine
some
white wine
some fresh parsley
some
fresh parsley
some fennel salt
some
fennel salt
some sea salt
some
sea salt
some black cracked pepper
some
black cracked pepper
some cayenne pepper
some
cayenne pepper
some paprika
some
paprika
some evoo
some
evoo
some butter
some
butter

Equipment

frying pan
frying pan
oven
oven
pot
pot
wok
wok
frying pan
frying pan
oven
oven
pot
pot
wok
wok


Instructions

I prep my vegetables first starting by peeling, halving, and slicing my strangely oblong shallot thinly, into variegated half-moons. Then I wash the roots of my ramps, which are tender baby shallots, shot through with vibrant purple, topped with leafy greens, and tipped with firm white bulbs. I trim off the ends, then cut the green leaves from the pinkywhite stalks. They release a sweetly oniony aroma not pungent, but thoroughly vegetal. I set these lengths of green goodness aside. Its time to prepare my mushrooms, which I wash and dry thoroughly to remove all the silt and dirt clinging to their tender stalks. This strange twin shitake reminded me of Quatto from Total Recall (one of my favorite go-to-on-a-rainy-Sunday-afternoon sci-fi movies) I sliced them thinly and lengthwise. I also have some delicate, creamy oyster mushrooms. They naturally spring from the same root, bifurcating and trifurcating at their supple elbows and knobby knees, exploding into flowering trumpets from their several sets of shoulders and their outcurling heads. I nip these into individuals, respecting their natural tubular shapes. I melt two tablespoons of butter in my wok and add half my shallots, stirring to coat, scent, and soften. I add a dash of salt and pepper, and sautee. I dump in my sliced mushrooms, including my baby bellas (which I bought sliced which were cheaper, I admit, than whole but frankly just as good), and I toss well with the butter and soft shallots. I set the heat to low, and tossing regularly I let the mushrooms reduce, release their liquids, and simmer in their own rich brown juices. On the right heat setting, this can take as long as you need it to which, for me, is about 20 minutes. Meanwhile, I have all my other heat sources going, too: on one, I have a quart of chicken stock simmering on low; on another, a few glugs of EVOO and the rest of my shallots over medium heat; on the final eye, I have two more glugs of EVOO simmering on high heat, onto which Ive placed my Chicken legs, onto which Ive sprinkled sea salt, cracked black pepper, paprika, cayenne pepper, and granulated garlic, and which I then sear On both sides in hot EVOO in my large skillet. After each side has crisped a bit, I place this into a 350 degree oven for the next 15-20 minutes. I dump my arborio rice into the pan thats been softening the remainder of my shallots in EVOO. By stirring the pot well, I coat each plump grain with hot fat, toasting their outsides, readying them for the absorption of the warms liquids Im soon to introduce. I then add about a cup of white wine. Its not exact I just sort of douse the pan with wine, not fully covering my rice, but also not being too cheap. About a cup which I stir well, over low heat, allowing all the moisture to be sucked in by the starchy rice grains. Once the wine is absorbed, and stirring the pan means revealing its stainless steel surface, I add 4oz of my warm chicken stock. For risotto, you have to add already hot liquids to the already hot rice, which promotes absorption, and which when stirred well, as most traditional risottos require releases the binding strings of starch from the dried rice kernels, creating the creamy texture and toothsome consistency of Italys most homey staple. The technique? Add 4oz of hot stock every time the previous 4oz I added has absorbed into the rice, then I add another scoop. And I stir, and stir, and stir constantly. When the opaque white center of my rice kernels has disappeared, I try a nibble, continuing to cook until there is no hard starch left in the center of any random sample. Meanwhile, my mushrooms have simmered down to at least 1/2 their original volume, and Im ready to add their final flavorings. Cognac (this is a nip; but looks big, right? I use 1/2 of it, so 25 ml.), and Heavy cream about a cup. I set the heat to low simmer. Clayton bought me a lovely jar of fennel salt, which I added to this mixture to flavor it. You could substitute ground fennel or fennel seeds, onion powder, and fine ground sea salt instead. I stir this well, flavoring to taste, and set to simmer while the rest of dinner finishes. This can hold for some time, if need be just stir occasionally, continuing to coat each shroom slice with sweet sweet moisturizing cream. Finally, on the back eye (which has freed up, since all my stock is absorbed in my risotto), Ive set my small skillet to high heat, and have brought some EVOO to sizzling. I add first my white ramp stalks, tossing them in the hot oil, searing and browning their delicate bodies. After a few beats, I add the leaves themselves, also tossing well, and also allowing them to sear in the hot, nutty oil, crisping on the edges, becoming more delicious by the moment. As my ramps sizzle, I grate about a cup of my hard Italian cheese into my ready (tender to the tongue) risotto, and add about a cup of chopped parsley. Now my rice is super creamy, very flavorful, snappy with green and salty with cheese, and ready to mold as a base for my plate. Finally, I add my chopped chives our gardens first harvest of the season! to my cream cognac mushroom sauce, adding just the green savory freshness to this rich earthiness. Creamy craggy mounds of parsley parmeggiano risotto support supple, spicy, crisp-skinned legs of savory chicken, and are surrounded by tender, toothsome, rich and complex creamy cognac mushrooms, and topped with garden-snappy spring leeks, sharpened with EVOO and sea salt. A full-bellied beautiful meal, a mouthful of stick-to-your-ribs tenderichearthiness, a nest of wholesome goodness uniting ground, air, marshland and kitchen garden, the chicken and the cow, the simple and the rich. Enjoy this dinner, my friends. I recommend it as salve for the soul.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $9.44
Ingredient
2 chicken quarters
2 chicken quarters
1 cup arborio rice
1 cup arborio rice
1 shallot
3 ounces shitake mushrooms
3 ounces shitake mushrooms
3 ounces oyster mushrooms
6 ounces baby bella mushrooms
some fresh garden cut chives
8 ramps
some parmigiano-reggiano
some heavy cream
some white wine
some fresh parsley
some cayenne pepper
some paprika
some evoo
some butter
Price
$1.47
$0.96
$1.50
$1.50
$0.14
$0.47
$0.47
$1.70
$0.94
$0.06
$2.86
$1.26
$0.16
$3.99
$0.32
$0.46
$0.20
$0.33
$0.09
$18.88

Nutritional Information

Quickview
1911 Calories
79g Protein
81g Total Fat
187g Carbs
53% Health Score
Limit These
Calories
1911k
96%

Fat
81g
126%

  Saturated Fat
26g
165%

Carbohydrates
187g
62%

  Sugar
9g
11%

Cholesterol
331mg
110%

Sodium
1172mg
51%

Alcohol
15g
84%

Get Enough Of These
Protein
79g
159%

Selenium
123µg
177%

Vitamin B3
31mg
155%

Manganese
2mg
147%

Folate
582µg
146%

Phosphorus
1162mg
116%

Vitamin K
117µg
112%

Vitamin B1
1mg
109%

Vitamin B6
1mg
98%

Vitamin B2
1mg
94%

Vitamin B5
9mg
91%

Iron
14mg
82%

Vitamin A
4091IU
82%

Copper
1mg
75%

Zinc
8mg
59%

Potassium
1991mg
57%

Calcium
484mg
49%

Magnesium
182mg
46%

Fiber
10g
44%

Vitamin B12
2µg
39%

Vitamin E
4mg
32%

Vitamin C
18mg
22%

Vitamin D
1µg
8%

covered percent of daily need

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