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

 
One serving costs about $8.4 One serving costs about $8.4 One serving costs about $8.4

$8.40 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,european,italian
spoonacular Score:83%

Spoonacular Score: 83%

 

Spiced Chicken With Risotto, Wild Mushroom Cognac Cream, and Pan-Seared Ramps might be just the Mediterranean recipe you are searching for. One serving contains 1609 calories, 48g of protein, and 100g of fat. For $8.4 per serving, this recipe covers 52% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 3 would say it hit the spot. It is a good option if you're following a gluten free diet. It works well as a main course. If you have garden cut chives, ramps, parsley, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Dr. Pepper Cake with Flour Cooked Frosting as a dessert. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 83%. This score is outstanding. Try Pan Seared Chicken with a Wild Mushroom Thyme Sauce, Wild mushroom, chicken & bacon risotto, and Pan-Seared White Fish With Mussels, Cabbage Shoots, and Cream for similar recipes.

Verdicchio, Trebbiano, and Chianti are my top picks 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 Castello di Volpaia Chianti Classico Riserva with a 4.1 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

Castello di Volpaia Chianti Classico Riserva

Color: Ruby red with a trace of garnet Nose: Elegant and intense with hints of spices connected with fruity scents Taste: Good structure with evident tannins and long persistence

» Get this wine on Wine.com

Ingredients

Servings:
1 cup
1 cup arborio rice
arborio rice
6 oz
6 oz baby bella mushrooms
baby bella mushrooms
0.67 cups
0.67 cups butter
butter
some
some cayenne pepper
cayenne pepper
2
2  chicken quarters
chicken quarters
some
some fresh chives
fresh chives
some
some fresh parsley
fresh parsley
some
some heavy cream
heavy cream
3 oz
3 oz mushrooms
mushrooms
3 oz
3 oz oyster mushrooms
oyster mushrooms
some
some paprika
paprika
some
some parmigiano reggiano
parmigiano reggiano
some
some black pepper
black pepper
8
8  ramps
ramps
some
some salt
salt
some
some sea salt
sea salt
1
1  shallot
shallot
some
some white wine
white wine
1 cup arborio rice
1 cup
arborio rice
6 oz baby bella mushrooms
6 oz
baby bella mushrooms
0.67 cups butter
0.67 cups
butter
some cayenne pepper
some
cayenne pepper
2  chicken quarters
2
chicken quarters
some fresh chives
some
fresh chives
some fresh parsley
some
fresh parsley
some heavy cream
some
heavy cream
3 oz mushrooms
3 oz
mushrooms
3 oz oyster mushrooms
3 oz
oyster mushrooms
some paprika
some
paprika
some parmigiano reggiano
some
parmigiano reggiano
some black pepper
some
black pepper
8  ramps
8
ramps
some salt
some
salt
some sea salt
some
sea salt
1  shallot
1
shallot
some white wine
some
white wine

Equipment

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


Instructions

  1. I prep my vegetables first starting by peeling, halving, and slicing my strangely oblong shallot thinly, into variegated half-moons.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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
  9. Chicken legs, onto which Ive sprinkled sea salt, cracked black pepper, paprika, cayenne pepper, and granulated garlic, and which I then sear
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. Meanwhile, my mushrooms have simmered down to at least 1/2 their original volume, and Im ready to add their final flavorings.
  17. Cognac (this is a nip; but looks big, right? I use 1/2 of it, so 25 ml.), and
  18. Heavy cream about a cup. I set the heat to low simmer.
  19. 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.
  20. 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.
  21. 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.
  22. 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.
  23. 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: $8.65
Ingredient
1 cup arborio rice
6 ounces baby bella mushrooms
2/3 cup butter
some cayenne pepper
2 chicken quarters
some fresh chives
some fresh parsley
some heavy cream
3 ounces mushrooms
3 ounces oyster mushrooms
some paprika
some parmigiano reggiano
8 ramps
1 shallot
some white wine
Price
$1.50
$0.94
$1.30
$0.46
$1.47
$0.06
$0.32
$0.16
$0.47
$1.70
$0.20
$1.26
$3.33
$0.14
$3.99
$17.30

Tips

Health Tips

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • 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 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.

  • get more health tips

Price Tips

  • 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.

  • 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).

Cooking Tips

  • 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.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • 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.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • get more cooking tips

Green Tips

  • 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.

  • 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.

Disclaimer

Nutritional Information

Quickview
1608 Calories
48g Protein
100g Total Fat
105g Carbs
44% Health Score
Limit These
Calories
1608
80%

Fat
100g
154%

  Saturated Fat
54g
338%

Carbohydrates
105g
35%

  Sugar
7g
9%

Cholesterol
345mg
115%

Sodium
1554mg
68%

Alcohol
15g
84%

Get Enough Of These
Protein
48g
97%

Vitamin A
5697IU
114%

Selenium
77µg
111%

Vitamin B3
18mg
92%

Phosphorus
797mg
80%

Manganese
1mg
78%

Vitamin K
81µg
77%

Folate
300µg
75%

Vitamin B2
1mg
70%

Vitamin B1
0.89mg
59%

Vitamin B5
5mg
56%

Vitamin B6
1mg
55%

Iron
9mg
51%

Copper
1mg
50%

Calcium
484mg
48%

Potassium
1382mg
40%

Zinc
5mg
38%

Fiber
7g
32%

Magnesium
111mg
28%

Vitamin B12
1µg
26%

Vitamin E
3mg
23%

Vitamin C
16mg
20%

Vitamin D
2µg
13%

covered percent of daily need

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