Recipe: Crispy chicken leg with wild mushroom risotto, tarragon and roast walnuts
To celebrate winning the Northern Ireland heat of TV’s Great British Menu, Deanes at Queens chef Chris Fearon shares some special recipes
What you'll need
2x chicken legs, about 250g each
100g arborio rice
600 ml chicken stock
½ white onion, diced
4 cloves of garlic
10 button mushrooms, sliced
50g dried wild mushrooms, soaked in warm water
20g grated parmesan
125ml white wine
Salt and pepper
Season the chicken and place into a roasting tray, drizzle with about 100ml of olive oil and pour in about 100ml of water.
Place in a pre heated oven at 160°C/gas 2½/320°F for an hour and, when it’s ready, take out and rest for 10 minutes before serving.
To make the risotto, sweat (fry gently) the onion and garlic without colouring them, season and then add the wine, reduce and add your rice.
On a low heat, add your stock little by little, stirring in after each addition until the rice and liquid become creamy, then add in the mushrooms and herbs.
Finish the dish by placing the risotto in a large bowl, then the chicken on top, lastly the walnuts and parmesan.