We had leftover chicken from the grilled bird, so today's idea was a sudden craving for risotto. This recipe came out different because I had trouble getting the fresh wine open (I broke an opener on it *sighs*) so I didn't have it available for the deglaze. Honestly, I believe that's what made the recipe, in the end.
Garlicky Chicken & Broccoli Risotto
Shred remains of 1/2 roasted chicken (mix of white and dark meat). Set out 1/2 bag of frozen broccoli florets. Shred about 2 c parmesan cheese and set aside. Setup a pan with 3 cans of low sodium chicken broth, and let simmer, covered.
Heat saute pan and drizzle olive oil to coat the bottom. Scoop in 2 heaping tablespoons (I use soup spoons!) of minced garlic. Stir for about 30 seconds, then add 1 cup risotto and stir until translucent.
Deglaze the pan with about 1/4 cup rice wine vinegar. Add in two scoops of the heated broth, stir.
Add in the spices -- about 1/2 tsp each of dried thyme, dried rosemary, and about 1 tsp dried sage. Stir in.
Keep adding broth and letting simmer until it is absorbed, then repeat until all of the broth is gone. About halfway through add 1/4 cup white wine (like the Riesling reviewed earlier today). Before adding the last round of broth, stir in the broccoli and chicken -- it will heat through while the last round of broth is simmering to done.
When all broth is absorbed, stir in 1/4 cup butter until melted. Stir in parmesan cheese, and add freshly ground pepper to taste.
Makes four main servings.
It's been a while since I've updated, I know. I missed several unique recipes that Kevin created last week, unfortunately, since he doesn't update here himself. Ah well.
This recipe was inspired by opening my downstairs fridge to get a glass of water, and noticing the bit of smoked gruyere there, just waiting to be used. And I was searching for something to do with chicken.
And so this recipe was born.
Herbed Chicken Wrapped with Gruyere and Parmesan
4 boneless skinless chicken breasts
1/4 cup Blooming Onion Horseradish Sauce
salt
pepper
1 tsp Auntie Arwen's Elegant Herb mix
1/2 c shredded parmesan
1/2 c shredded smoked gruyere
Flatten chicken breasts between plastic wrap. Brush each breast with horseradish sauce. Sprinkle with salt and pepper, and herb mix. Spread with mixed parmesan and gruyere.
Roll each piece of chicken and tie with string. Sear for 1 minute on each side, then place in 350 degree oven for 20 minutes.
I served this with cheesy rice (which didn't come out perfect, so that recipe will come another time when I've gotten it right) and broccoli. The chicken was tasty -- I could taste all the layers -- and wonderfully melty in my mouth. A definite keeper.
Tonight, Kevin and I played the time honored game of "rescue that sauce!" We also proved once again something we already knew. We each cook well. But we cook far better when we work together.
When I walked in the door from work, he was fishing through the freezer seeking something to make for dinner. He'd already put a beef roast in the fridge to defrost for later this week, but he needed something for Right Now.
He came up with boneless, skinless chicken breasts -- our staple. He told me he planned to pan sear them, and make some sort of a sauce. I pointed out the white Bully Hill wine, and the new mustard we'd gotten yesterday (and the blooming onion sauce). Then I headed downstairs.
When I came back up, he had the chicken in the pan, searing up a storm. The oven was preheating so he could finish them off, and sitting next to the stove was his planned sauce, already mixed together (white wine and the blooming onion horseradish sauce). He then got everything into the oven and headed off to do something. So when the pan was ready, I started the sauce.
This was when the problem started. The blooming onion sauce had curdled in the wine. Ew! We started whisking and throwing things at the problem and in the end, we had an amazingly good pan sauce that wasn't a bit broken.
Seared Chicken with Horseradish Sauce
The Chicken:
4 boneless skinless chicken breasts, about 4-6 oz each
oil (we used peanut oil)
salt
pepper
Preheat oven to 350. Heat a cast iron pan to hot. Rub the chicken with oil, salt and pepper. Place chicken in pan and immediately cover with spatter guard. Cook for four minutes on each side, then place pan in the oven for 8 minutes.
Check for doneness, and remove to a plate and keep warm.
The Sauce:
1/3 c wine + water to make 1/2 cup
1 T butter
2 heaping Tbsp Rothschild's blooming onion sauce
1/3 c sour cream (until thick)
Add wine to hot pan to deglaze over medium heat. Stir in butter until melted and combined. Whisk in blooming onion sauce and raise heat to medium-medium high (you want a good bubble, but not burning). Add sour cream (I used light) by the spoonful and whisk thoroughly until you reach a decent consistency. I added two heaping soup spoonfuls.
Spoon sauce over chicken and serve. Makes four servings.