Chicken, Olives, Mushroom Risotto

_DSC8217 Chicken, Olives, Mushroom Risotto

Italy is one of the most memorable places that my family had been to since we started realizing our lifelong dream of seeing the world. Italy has the most magnificent churches and cathedrals, museums with awe-inspiring artworks from the Renaissance maestros themselves, and fascinating monuments and structures. And who would forget that glorious Italian food! This inspired me to cook an Italian dish for our dinner tonight, Chicken, Olives, Mushroom Risotto.

Chicken, Olives, Mushroom Risotto

_DSC8217 Chicken, Olives, Mushroom Risotto

_DSC8221 Chicken, Olives, Mushroom Risotto

Chicken, Olives, Mushroom Risotto
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Prep Time
15 min
Cook Time
1 hr 30 min
Prep Time
15 min
Cook Time
1 hr 30 min
Ingredients
  1. 6 chicken leg/thigh
  2. salt and pepper
  3. 1 lemon, sliced into 4
  4. 1 tablespoon fresh rosemary, chopped
  5. Olive oil
  6. 400-500g thinly sliced mushrooms, like portobello, shiitake, porcini, crimini, oyster, chanterelle, etc.
  7. 1 onion, finely chopped
  8. 1/2 yellow, red bell pepper chopped
  9. 1/2 green, red bell pepper chopped
  10. 250g Brussel sprouts
  11. ½ cup white wine
  12. 2 cups Arborio rice
  13. ½ cup black olives
  14. 1 cup frozen peas
  15. 5 cups chicken stock
  16. 2 tablespoon tomato paste
  17. ½ cup parmesan cheese
  18. a handful of chopped fresh parsley
Instructions
  1. Season chicken with rosemary, salt and pepper. Cover and keep in fridge for at least 15 minutes.
  2. Preheat your oven to 180ºC.
  3. In dutch oven dish, brown the chicken in a frying pan of hot oil. Remove and set aside.
  4. Add mushrooms and cook until caramelized. Remove and set aside.
  5. Add onion and cook until it is just about to caramelize. Deglaze the pan with wine and cook for another couple of minutes. Turn off the heat.
  6. Add all the mushrooms back into the pan and stir in rice, green bell pepper, yellow bell pepper, brussel sprout, olives, peas, chicken stock, tomato paste and parmesan cheese. Top with the lemon and chicken. Brush the chicken lightly with olive oil.
  7. Bake for about 50-60 minutes, or until the chicken is cooked through and the rice is bubbly. Switch oven to broiler mode for a couple minutes if the chicken still needs a bit of color on top. Sprinkle with chopped parsley and serve.
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_DSC8222 Chicken, Olives, Mushroom Risotto

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