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Chicken Risotto Casserole

9 April 2010 by Dominic Franks


This is a favourite because it’s so easy to make, cheap and so tasty…

I make it a lot but it’s nice and healthy and hearty and it works all year round; in the winter its warming and unctuous with winter veg and melting chicken juices oozing into the globes of pearly rice… and in the summer I add wedges of lemon to the dish which pep the whole thing up making it zingy and alive with flavours.
We spent the day widening the boarders in the front garden to create more of a cottage garden look, so we’re both knackered and well deserved of this delicious grub.
Again, a veggie version for The Viking. Just substituted the chicken for some Quorn fillets and i’m using white wine and a Bouillon vegetable stock for both anyway…
Ingredients: (all rough measures…it’s how you like it)
4 x Chicken Thighs (or veggie substitute)
2 carrots
2 onions
3 sticks of celery
frozen peas
garlic
rosemary
thyme
olive oil / s&p
glass of white wine
good risotto rice (arborio or similar)
veg stock
– roughly chop all the veg and place in a casserole dish or pie dish, season and drizzle with oil, lay the chicken thighs on top and season again.
– cover and roast for 30 mins or till tender.
– remove foil and add a pint of stock and roast for a further 15mins
– add a handful of rice and roast again until rice is al dente (25mins?)
I throw a handful of frozen peas in at the end to freshen it all up.
eat!..enjoy!…

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  1. gourmetgorman says

    16 June 2010 at 9:16 am

    Like this!!

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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