Mushroom-stuffed chicken with lemon thyme risotto
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Mushroom-stuffed chicken with lemon thyme risotto

By Ursula Ferrigno

Ever tried risotto as a side dish? It’s perfect with these chicken breasts with a rich porcini stuffing

  • Prep:20 mins
    Cook:40 mins
    Plus 30 mins soaking
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 501
  • fat 18g
  • saturates 6g
  • carbs 36g
  • sugars 6g
  • fibre 3g
  • protein 47g
  • salt 1.67g

Ingredients

  • 25g dried porcini mushrooms, soaked in 250ml water for 30 mins, soaking liquid reserved
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 150g pack baby button mushrooms, finely chopped
  • 2 thyme sprigs or lemon thyme sprigs, leaves removed and chopped
  • 175ml white wine
  • 4 skin-on chicken breasts
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 celery sticks, finely chopped
  • 1 small onion, finely chopped
  • 140g risotto rice
  • 600ml hot chicken stock
  • 2 thyme sprigs or lemon thyme sprigs, leaves removed and chopped
  • juice and zest ½ lemon
  • 50g parmesan, grated, plus 1 tbsp extra to serve

Tip

Porcini stuffing
The porcini stuffing has a robust flavour that would also be wonderful in a whole roast chicken. For a meat-free alternative, simply stir the stuffing mix through the rice instead of the lemon thyme and swap the chicken stock for vegetable to make a rich mushroom risotto.Tip
If you can’t get hold of porcini mushrooms, cook 1 finely chopped bacon rasher and add it to the stuffing to give it a real depth of flavour.

Method

  1. Heat oven to 180C/fan 160C/gas 4. First, make the stuffing. Finely chop the soaked porcini and set aside. Heat the oil in a shallow pan, then gently cook the onion for 5 mins, stirring occasionally. Add the porcini, button mushrooms and thyme leaves, season, turn the heat up, then cook for another 5 mins until the mushrooms have softened.

  2. Add the wine to the pan, then reduce fiercely until nearly dry. Add 50ml of the porcini soaking liquid, then continue to reduce for a couple of mins until you have a syrupy sauce. Allow to cool for a couple of mins, then carefully spoon between the skin and the flesh of the chicken breasts. Can be made a day ahead and chilled, or frozen for 1 month. Defrost in fridge before cooking. Season, place on a baking tray, skin-side up, then cook in the oven for 20 mins, until the chicken is cooked through and golden.

  3. While the chicken is cooking, make the risotto. Heat the butter and olive oil in a saucepan. Add the celery and onion, then cook over a medium heat for 5 mins until softened. Add the rice, coat it well in the oil, then cook for 1 min. Gradually add the stock a ladleful at a time, stirring with each addition until absorbed. Continue adding the stock and stirring until the risotto is oozing and thick – about 20 mins. Stir in the thyme, lemon juice, zest and Parmesan.

  4. When the chicken is cooked through and golden, remove from the oven. Spoon the risotto onto serving plates, sprinkle with the extra Parmesan and top with a chicken breast. Spoon over the juices from the chicken pan, then serve immediately.

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