Roast Chicken Breast with Wild Mushroom Risotto and Sage Pan Gravy

Roast Chicken Breast with Wild Mushroom Risotto and Sage Pan Gravy

 

Wild Mushroom Risotto:

2 tablespoons butter

1 cup onions, diced

1 clove garlic, minced

1/4 cup fresh sage, chopped

2 cups wild mushrooms, sliced

2 cups arborio rice

salt and pepper; to taste

1/2 cup white wine

4 cups chicken stock

1 cup heavy cream

1/4 cup Parmesan cheese, grated

 

Chicken:

4 chicken skinless and boneless chicken breasts

salt and pepper; to taste

flour, for dredging

vegetable oil

 

Sage Pan Gravy:

flour

1/4 cup dry sherry

2 tablespoons fresh sage, chopped

1 cup chicken stock

 

Wild Mushroom Risotto:

Pour stock into a saucepan and heat until hot; keep warm. To prepare the risotto, melt the butter in a shallow skillet and sweat the onions, garlic and sage until almost translucent. Add the mushrooms and saute until lightly colored. Add the rice and saute until the grains are slightly transparent. Season.

Deglaze the pan with the wine. Add enough chicken stock to cover the rice by 1/2 inch and simmer. Stir frequently, adding hot stock to keep rice covered, allowing that to be absorbed, then adding more as needed. When the rice is about 90% cooked, add the heavy cream and Parmesan, then continue cooking and stirring until the rice is creamy but thick enough to mound slightly on a plate.

Chicken:

While risotto is simmering, preheat the oven to 400 degrees.

Season the chicken with salt and pepper; dredge in flour, shaking off excess.

Heat a small amount of oil in a cast iron skillet and sear chicken until lightly brown on both sides. Place the skillet in the oven to roast for about 25 minutes or until chicken is cooked through.

Remove the chicken to a platter and allow to rest for 10 minutes. Reserve the pan juices.

Sage Pan Gravy:

To make the gravy, sprinkle a small amount of flour into the pan juices and cook over medium heat, whisking to form a roux. Add the sherry and sage, stirring until incorporated.

Add the chicken stock, stirring until the gravy is well blended and free of lumps. Simmer for 5 minutes to thicken slightly, then strain.

To serve, mound the risotto on the plates and place a chicken breast on top. Drizzle the gravy around the outside.

Sweet Curry Pilaf

Sweet Curry Pilaf

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4 tablespoons vegetable oil

1/2 tsp. curry powder

1/2 tsp. tumeric

2 cups long grain rice

4 cups chicken stock

1 1/2 tablespoons soy sauce

1/2 cup golden raisins

In saucepan, combine oil, curry, tumeric and rice. Cook over low heat for 5 minutes, stirring occasionally. Add chicken stock, soy sauce and raisins and heat to boiling. Stir, cover and simmer over low heat until liquid is absorbed, about 15-20 minutes.

Black beans and Yellow Rice

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2 cups dried black beans, rinsed

2 garlic cloves, minced

1 cup long grain rice

1/2 cup olive oil

1 onion, diced

1/2 tsp. turmeric

2 scallions , sliced

1 red bell pepper, chopped

1 jalapeno, minced

juice of 1 lime

1 tsp red pepper flakes

salt and pepper, to taste

1/4 cup cilantro

1 cup salsa

salsa recipe follows…

Quick soak beans. Place beans and garlic in pot with water to cover by 3 inches and bring to a boil. Simmer until beans are tender.

Rinse rice in running water until water runs clear. Set aside and drain.

Heat 2 tablespoons oil in saucepan over medium heat. Add onion and cook until translucent. Add the rice and stir. Add the turmeric and just enough chicken stock to cover rice by 1/4 of an inch. Bring to boil and simmer until liquid is absorbed and rice is tender.

Combine the scallions, red bell pepper, jalapeno, lime juice, red pepper flakes, cilantro and remaining olive oil. Add half the mixture to the beans and stir to combine. Add the remaining to the rice and gently combine.. Season with salt and pepper.

Place the rice on platter and top with bean mixture. With salsa, top beans and rice .

Salsa

1 red bell pepper, chopped

1 yellow bell pepper, 1 sliced

1 jalapeno, minced

1 small can green chilies

1- 15 oz. can Fire roasted diced tomatoes

2 onions,  chopped

2 ripe tomatoes, chopped

3 cloves garlic minced

1/4 cup cilantro, chopped

Combine all ingredients and set aside.

Basque Chorizo, Turkey and Rice

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1 tablespoon olive oil

1/2 lb. Basque chorizo, sliced

2 1/2 -3 cups cooked turkey, chopped

1 onion, diced

1 clove garlic, minced

1 cup uncooked long grain rice

1 bay leaf

1 1/2 cup chicken or turkey stock

1 cup frozen peas , thawed

2 tablespoon pickled cherry pepper, seeded and chopped

In a pot add oil olive and sliced chorizo. Cook until chorizo is brown. Add the onions and garlic and saute until translucent. Add the rice , bay leaf and turkey; stir . Pour in stock and bring to boil; reduce to simmer. Cover and cook until rice is tender. Remove bay leaf and add the peppers and peas; cover until all liquid is absorbed.

Make Red Beans and Rice a Monday ritual.

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1 (3 lb. smoked ham)

1 (3 lb. pork shoulder)

3 lbs. red beans, soaked overnight

1 bay leaf

1/2 cup oil

1/2 lb. diced bacon

2 onions, diced

1 bell pepper, diced

1 cup diced celery

1 clove minced garlic

sat and pepper; to taste

Cooked brown or white rice

Preheat oven to 350 degrees. Roast ham until meat separates from the bone. Reserve drippings in pan and add water and cover, boil in oven for 30 minutes. Let cool and skim off fat.

Place the beans in a heavy bottomed pot and add the water from the roasting pan to cover beans and add the bay leaf. Trim the fat from the ham and cut into pieces. Add the ham and the trimmed pork shoulder of fat to the beans. Add more water if needed to cover and bring to boil. Simmer on low until beans and pork shoulder are tender. Remove the pork shoulder and shred the meat ; add back to beans.

In a saute pan cook bacon until crisp, add onions, bell pepper, garlic and celery and saute until softened. Add to beans. Continue to cook beans until the beans begin to break apart.

Serve over rice.