Plat
Seared Chicken Leg with Mushroom Risotto
55 minPour 2Nutri-Score C€€
C
55 min
55 minSeared Chicken Leg with Mushroom Risotto
ce qu’il vous faut
Ingrédients
chicken legs (skin on, bone in)Viandes2 morceaux
risotto rice (arborio or carnaroli)Céréales180 g
mushrooms (sliced)Fruits et légumes200 g
onion (finely chopped)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes2 morceaux
white wine (dry)Boissons80 ml
chicken stock (hot)Épicerie700 ml
parmesan (grated)Produits laitiers50 g
butter (cold, cubed)Produits laitiers40 g
olive oilÉpicerie30 ml
saltÉpices5 g
black pepper (ground)Épices2 g
par portion
Nutrition
790kcal
- Glucides
- 78 g
- Protéines
- 39 g
- Lipides
- 36 g
ce que vous utiliserez
Ustensiles
Poêle
Casserole ×2
wooden spoon
pas à pas
Préparation
- Étape 1
Season and sear the chicken
- Pat the chicken legs dry and season generously with salt and pepper.
- Heat the olive oil in a frying pan and sear the chicken skin side down until golden and crisp.
- Turn and brown on the other side, then set aside.
- Étape 2
Sauté the mushrooms
- In the same pan, brown the sliced mushrooms in the rendered fat until golden.
- Season lightly and set aside.
- Étape 3
Start the risotto
- In a saucepan, soften the chopped onion in a little olive oil.
- Add the garlic and the risotto rice and toast until the grains are translucent at the edges.
- Pour in the white wine and let it evaporate.
- Étape 4
Cook the risotto
- Add the hot chicken stock a ladle at a time, stirring, waiting for each addition to be absorbed.
- Stir in the mushrooms halfway through.
- Cook until the rice is creamy and al dente.
- Étape 5
Finish the risotto
- Off the heat, stir in the cold butter and grated parmesan.
- Adjust the seasoning and loosen with a little stock if needed.
- Étape 6
Finish the chicken and serve
- Return the chicken legs to the pan and cook through until the juices run clear.
- Serve the seared chicken leg on top of the mushroom risotto.
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