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Receta Roast Chicken Thighs With Squash/Potato/Spinach "Risotto"
by Global Cookbook

Roast Chicken Thighs With Squash/Potato/Spinach "Risotto"
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  Raciónes: 4

Ingredientes

  • 2 Tbsp. Fennel Seed
  • 1 tsp White Pepper
  • 1 tsp Coriander
  • 1/2 tsp Salt
  • 4 x Boneless Skinless Chicken Breast Halves
  • 1/2 c. Chicken Broth
  • 2 tsp Extra virgin olive oil
  • 5 x Cloves Garlic
  • 2 c. Boiling Potato diced
  • 1 Tbsp. Thyme chopped
  • 1/2 c. White Wine
  • 3 1/2 c. Butternut Squash diced
  • 1 c. Chicken Broth
  • 1 c. Spinach Leaves
  • 1/3 c. Parmesan Cheese
  • 1/2 tsp Salt

Direcciones

  1. Preheat oven to 450. Toast fennel seeds in skillet over medium heat.
  2. Let cold, grind. Stir in pepper, coriander and salt.
  3. Season chicken with mix. Place chicken in ovenproof skillet, and roast till cooked through, about 10 minutes. per side.
  4. Heat extra virgin olive oil in saucepan over medium-high heat. Add in garlic, and cook till lightly browned. Add in potatoes, thyme and wine; lower heat to medium, cook, stirring constantly, till wine is absorbed- about 7 min.
  5. Add in squash and 3/4 c. of broth and cook, stirring, till broth is absorbed, adding up to 3/4 c. more as needed till vegetables are tender.
  6. Stir in spinach leaves and parmesan, remove from heat.
  7. Remove chicken from pan and pour off excess butter. Add in 1/2 c. broth and place over medium heat. Cook till reduced to 2 Tb, about 4 min.
  8. Stir into risotto.