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

 
One serving costs about $6.24 One serving costs about $6.24 One serving costs about $6.24

$6.24 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 mediterranean,european,italian
spoonacular Score:79%

Spoonacular Score: 79%

 

The recipe Spiced Chicken With Risotto, Wild Mushroom Cognac Cream, and Pan-Seared Ramps could satisfy your Mediterranean craving in about around 45 minutes. Watching your figure? This gluten free recipe has 994 calories, 42g of protein, and 41g of fat per serving. For $6.24 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. This recipe serves 2. A mixture of cayenne pepper, shitake mushrooms, paprika, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is liked by 3 foodies and cooks. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 79%, which is solid. Users who liked this recipe also liked 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 Livers With Risotto Sartù.

Ingredients

Servings:
1.7
1.7  chicken quarters
chicken quarters
1 cup
1 cup arborio rice
arborio rice
1
1  shallot
shallot
3 oz
3 oz mushrooms
mushrooms
3 oz
3 oz oyster mushrooms
oyster mushrooms
6 oz
6 oz baby bella mushrooms
baby bella mushrooms
some
some fresh chives
fresh 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 salt
salt
some
some sea salt
sea salt
some
some black pepper
black pepper
some
some cayenne pepper
cayenne pepper
some
some paprika
paprika
some
some EVOO
EVOO
some
some butter
butter
1.7  chicken quarters
1.7
chicken quarters
1 cup arborio rice
1 cup
arborio rice
1  shallot
1
shallot
3 oz mushrooms
3 oz
mushrooms
3 oz oyster mushrooms
3 oz
oyster mushrooms
6 oz baby bella mushrooms
6 oz
baby bella mushrooms
some fresh chives
some
fresh 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 salt
some
salt
some sea salt
some
sea salt
some black pepper
some
black 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: $6.50
Ingredient
2 chicken quarters
1 cup arborio rice
1 shallot
3 ounces mushrooms
3 ounces oyster mushrooms
6 ounces baby bella mushrooms
some fresh 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
$1.50
$0.14
$0.47
$1.70
$0.94
$0.03
$3.33
$0.63
$0.08
$1.99
$0.16
$0.23
$0.10
$0.17
$0.04
$12.99

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • get more health tips

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
993 Calories
41g Protein
40g Total Fat
101g Carbs
45% Health Score
Limit These
Calories
993
50%

Fat
40g
63%

  Saturated Fat
13g
82%

Carbohydrates
101g
34%

  Sugar
6g
8%

Cholesterol
167mg
56%

Sodium
589mg
26%

Alcohol
7g
42%

Get Enough Of These
Protein
41g
83%

Selenium
73µg
104%

Vitamin B3
18mg
90%

Folate
291µg
73%

Manganese
1mg
71%

Phosphorus
650mg
65%

Vitamin B2
1mg
63%

Vitamin B1
0.87mg
58%

Vitamin B5
5mg
54%

Vitamin A
2542IU
51%

Vitamin B6
1mg
50%

Copper
0.98mg
49%

Iron
8mg
47%

Vitamin K
43µg
42%

Potassium
1237mg
35%

Zinc
5mg
34%

Fiber
7g
29%

Calcium
270mg
27%

Magnesium
91mg
23%

Vitamin B12
1µg
20%

Vitamin C
12mg
16%

Vitamin E
2mg
14%

Vitamin D
0.78µg
5%

covered percent of daily need

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