Chicken And Fennel Risotto ^ Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 1/4 lbs: Chicken breast halves,
1 large: Clove garlic, diced
1 tsp: Salt,
1 1/4 cup: Rice,
1/8 tsp: Pepper,
1 1/2 cup: Chicken bouillon,
1/2 tsp: Tarragon,
3 3/4 cup: Dry white wine,
2 Stalks: fresh fennel,
1/2 tsp: Salt,
6 tbsp: Olive oil,
1 cup: Freshly grated Parmesan,
2: Onions, diced
-cheese,
Directions:
Rub chicken well with salt, pepper and tarragon. Cut off some green
leaves form fennel; wash and put aside. Trim fennel stalks; quarter
heads and wash. Heat oil in large frying pan with lid. Brown chicken
breasts well. Add fennel, onions and garlic; saute briefly. Add rice
to frying pan and saute, stirring constantly, 3-4 minutes. Pour in
bouillon and wine. Season with salt, cover, and simmer for 20
minutes. Finely chop reserved fennel leaves. Sprinkle with parsley
and fennel leaves before serving. 4 servings.
Creative Cooking: Poultry Entered by Carolyn Shaw 1/95
Submitted By CAROLYN SHAW On 03-24-95
Source from luhu.jp
leaves form fennel; wash and put aside. Trim fennel stalks; quarter
heads and wash. Heat oil in large frying pan with lid. Brown chicken
breasts well. Add fennel, onions and garlic; saute briefly. Add rice
to frying pan and saute, stirring constantly, 3-4 minutes. Pour in
bouillon and wine. Season with salt, cover, and simmer for 20
minutes. Finely chop reserved fennel leaves. Sprinkle with parsley
and fennel leaves before serving. 4 servings.
Creative Cooking: Poultry Entered by Carolyn Shaw 1/95
Submitted By CAROLYN SHAW On 03-24-95
Source from luhu.jp