Stuffed chicken with creamy risotto
Main course
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Cook Time
1 h 15 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This risotto-stuffed chicken is a comforting and flavorful dish, perfect for festive meals or Sunday dinners. The creamy risotto filling, enriched with Jerusalem artichokes and shallots, provides a soft texture and delicate taste to the poultry. I love preparing this dish in the fall, when Jerusalem artichokes are at their peak. Lemon and rosemary delicately flavor the chicken, while the risotto cooked in poultry broth becomes incredibly creamy. A real treat for the taste buds! Feel free to add some button mushrooms to the stuffing for a forest touch.
Ingredients (11 ingredients)
-
1 kg Chicken
-
300 g Rice
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200 g Jerusalem artichoke
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6 piece Onion
-
2 piece Lemon
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2 piece Shallot
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1 cube Poultry stock cube
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2 c. à soupe Olive oil
-
10 g Margarine
-
Rosemary
-
Salt pepper
Preparation (8 steps)
Preparation of the poultry broth
Dilute a poultry stock cube in 600 ml of hot water. Set aside.
Vegetable preparation
Peel 200 g of Jerusalem artichokes, rinse them and slice them. Peel 6 onions and 2 shallots. Put the onions and shallots in the bowl and chop 3 Sek./Stufe 5.
Cooking Jerusalem artichokes and shallots
Add 1 tbsp of olive oil to the bowl with the Jerusalem artichokes and shallots. Sauté 2 Min./120°C/Stufe 1.
Risotto preparation
Add 300 g of rice to the bowl and sauté 1 Min./120°C/Stufe 1, stirring gently with the spatula to coat the rice well. Then pour in 200 ml of the prepared broth. Cover and cook for 7 Min./100°C/Stufe 1.
Finalizing the risotto
Out of the bowl, add 10 g of margarine to the risotto and mix gently. Set aside.
Chicken preparation
Preheat the oven to 210°C (th.7). Rub the skin of the chicken (1 kg) with the juice of 2 lemons. Stuff the chicken with part of the risotto, thyme and rosemary.
Baking the chicken in the oven
Place the stuffed chicken in a gratin dish, drizzle with a tablespoon of olive oil and a little water. Add the remaining chopped onions around. Bake in the oven, monitoring cooking for 45 minutes. Add water if necessary.
Service
Serve the chicken garnished with risotto around it, Jerusalem artichokes and onions.
Finished cooking? Great! 🎉
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Created by
Camille Bernard
1
Rezept
0
Kochbücher
Allergens
- Milk
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