Lemon poached chicken with silverbeet risotto and herbed tomato dressing

Lemon poached chicken with silverbeet risotto and herbed tomato dressing

By
From
Taste of Australia
Serves
4
Prep
15 mins
Cooking time
25 mins
Photographer
Stuart Scott

I cooked this in a Hunter Valley vineyard with Neil McGuigan of the famed McGuigan wine dynasty, specifically to go with his 2005 Bin 9000 Semillon.

Ingredients

Quantity Ingredient
1.25l chicken stock
60ml extra-virgin olive oil
40g butter
1 leek, washed and thinly sliced
2 garlic cloves, finely chopped
440g arborio or other risotto rice
125ml white wine
4 stalks silverbeet, leaves only, washed and shredded
salt
freshly ground black pepper

Lemon poached chicken

Quantity Ingredient
500ml see method for ingredients
1 lemon, zested, peeled with a vegetable peeler
4 garlic cloves, bruised
8 thyme sprigs
salt
freshly ground black pepper
3-4 boneless, skinless chicken breasts

Herbed tomato dressing

Quantity Ingredient
1/3 cup chopped mixed herbs, such as thyme, flat-leaf (Italian) parsley, chives or mint
1 lemon, finely grated zest
90g green olives, pitted and sliced
80ml extra-virgin olive oil
1-2 tablespoons verjuice or lemon juice
100g baby roma tomatoes, halved or quartered if large

Method

  1. To make the risotto, heat the stock in a saucepan over medium heat until it is just simmering. Reduce the heat and maintain at a simmer. Alternatively, heat the stock in a pitcher in the microwave. Heat the oil and half the butter in a large heavy-based frying pan over medium heat. When the butter has melted, add the leek and fry for a minute or two without browning. Add the garlic and cook, stirring frequently, for a minute more. Add the rice and stir well to coat with the oil and butter (it will take on a glassy appearance). Add the wine and stir until it has evaporated.
  2. Reduce the heat to low and add one ladleful of hot stock. Stir constantly until the liquid has been completely absorbed. Keep adding the stock, a ladleful at a time, stirring and waiting until it has been completely absorbed by the rice before adding the next ladle. Keep it cooking at a low simmer. After about 15 minutes taste a few grains of rice and stir through the silverbeet. When cooked, the rice should be tender, not soft, yet still a little firm to the bite. It will probably take around 20–25 minutes to reach this point. When the risotto is ready it should still be a little liquid, not dry like fried rice. Season to taste with salt and pepper and stir through the remaining butter.
  3. Meanwhile, poach the chicken by combining the consommé, lemon zest, garlic, thyme and salt and pepper in a large saucepan over high heat. Add the chicken and top up with water to cover. Stir. Bring to the boil then reduce the heat to medium and poach the chicken for 15 minutes or until cooked through. Turn off the heat and allow to rest in the liquid for a further 5 minutes. (Reserve the delicious poaching liquid as flavoursome chicken stock to use in another recipe.)
  4. For the herbed tomato dressing, pound the herbs well using a mortar and pestle. Add the lemon zest and olives and pound until combined. Mix through the oil and verjuice, then lightly crush the tomatoes and mix to combine.
  5. To serve, ladle the risotto into serving bowls. Cut the chicken into strips or medallions, place them on top of the risotto and finally drizzle on the herbed tomato dressing.

Wine

  • This recipe was especially designed to go with Hunter Valley semillon – hence the lemon flavours and tomato in the dressing. Why not keep Neil happy and drink his wine!
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
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