Seared Chicken Leg with Mushroom Risotto
Serves 1
Directions
- 1Add ghee to a large skillet and place over medium-high heat.
- 2Place the chicken leg skin-side down in the hot skillet.
- 3Season generously with salt.
- 4Cover the chicken with a smaller pan to press it down and ensure even browning.
- 5Sear the chicken for 10-15 minutes until golden brown and crispy.
- 6Flip the chicken leg, season with salt, and add butter, thyme, and garlic to the pan.
- 7Baste the chicken with the melted butter and aromatics.
- 8Transfer the chicken leg to a baking sheet with a wire rack.
- 9Place the chicken in a preheated oven at 375°F (190°C) and bake for 15-20 minutes, or until cooked through.
- 10In the same skillet, sauté minced shallots and garlic until fragrant.
- 11Add white beech mushrooms and sauté until softened.
- 12Add Arborio rice to the skillet and toast for 1-2 minutes.
- 13Deglaze the pan with white wine, stirring until absorbed.
- 14In a separate large pot, heat olive oil and sauté sliced cremini mushrooms until browned.
- 15Season the mushrooms with salt and sauté until deeply caramelized.
- 16Add shallots, garlic, and thyme sprigs to the mushroom pot and sauté until aromatic.
- 17Pour in vegetable broth and bring to a simmer, allowing the flavors to meld.
- 18Begin adding the hot mushroom broth to the risotto, one ladleful at a time, stirring constantly until each addition is absorbed before adding more.
- 19Continue adding broth and stirring until the rice is creamy and al dente, about 18-20 minutes.
- 20Season the risotto with salt.
- 21Stir in butter and Parmesan cheese until melted and creamy.
- 22Season the risotto with black pepper.
- 23Spoon a generous portion of mushroom risotto onto a plate.
- 24Garnish with grated Parmesan cheese.
- 25Carefully place the cooked chicken leg on top of the risotto.
- 26Spoon some of the pan juices from the chicken over the chicken leg.
- 27Sprinkle with freshly chopped chives.
- 28Serve immediately and enjoy!
Ingredients
- 1 tablespoon Ghee
- 1 Chicken leg
- pinch Salt
- 1 stick Butter
- 2 Thyme sprigs
- 2 Garlic cloves
- 2 Shallots
- 1 package White beech mushrooms
- 1 cup Arborio rice
- 0.5 cup White wine
- 2 tablespoons Olive oil
- 1 pound Cremini mushrooms
- 4 cups Vegetable broth
- 0.5 cup Parmesan cheese
- pinch Black pepper
- 2 tablespoons Chives
Equipment
Large skilletSmall panBaking sheet with wire rackOvenLarge potLadlePlates
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