Chicken and fennel risotto ^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | pounds | Chicken breast halves |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ½ | teaspoon | Tarragon |
| 2 | Stalks fresh fennel | |
| 6 | tablespoons | Olive oil |
| 2 | Onions, diced | |
| 1 | large | Clove garlic, diced |
| 1¼ | cup | Rice |
| 1½ | cup | Chicken bouillon |
| 3¾ | cup | Dry white wine |
| ½ | teaspoon | Salt |
| 1 | cup | Freshly grated Parmesan 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