Belfast Telegraph

Sunday 30 August 2015

Recipe: Crispy chicken leg with wild mushroom risotto, tarragon and roast walnuts

Published 18/05/2012

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

10g thyme

10g tarragon

20g walnuts

20g grated parmesan

125ml white wine

Olive oil

Salt and pepper

Serves 2

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.

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