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Wood Fired Chicken with Jerusalem Artichoke Risotto & Roasted Veg

Ingredients taken from our January produce guide has inspired this healthy dish. With an abundance of scrumptious roasted veg, this delicious wood fired chicken risotto is the perfect way to get started on that new year health kick!

For the chicken

For the risotto

For the vegetables

 

                                            Start by firing up your wood fired oven to its optimum temperature and allow the oven to cool down to a roasting environment. Maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.

 

  1. Season the chicken breasts with salt and black pepper then place it into a large lidded pan or stockpot. Add the chicken stock, garlic and sprigs of thyme to the pan and cover the pan with a lid.

  2. Bring the mixture to the boil, then gently poach the chicken for 25 minutes.

  3. Remove the pan from the heat of the oven and allow the chicken to cool in the stock. Then remove the chicken breasts from the pan and pat dry with kitchen paper. Reserve the chicken stock for later.

  4. Season the chicken with salt and freshly ground black pepper.

  5. Add the olive oil and place the chicken breast in a roasting tray, skin-side down and now add the roasted vegetables, place the carrots, turnips, beetroots, rosemary and one of the garlic cloves. Roast for 30 mins until all golden brown.

  6. Whilst the veg and chicken are roasting you can prepare the risotto. For the risotto, place 500ml/18fl oz of the chicken stock that the chicken was poached in, into a clean saucepan and bring to the boil.

  7. Add the risotto rice to the pan and allow the mixture to simmer for 4-5 minutes, until the rice becomes slightly tender. Drain the excess stock from the rice, and allow the rice to cool in the saucepan.

  8. Place the artichokes and half the butter into a clean saucepan and heat at a low temperature until the artichokes become tender.

  9. Add the cream and 175ml/6fl oz of the poached chicken stock and bring to the boil.

  10. Pour the stock and the artichokes into the bowl of a food processor and blend the mixture until a purée is formed.

  11. Place the saucepan of rice back into the heat of your wood fired oven and gradually add a ladle at a time of the remaining poached chicken stock to the pan (allow the rice to absorb the stock before adding each ladle of stock). Continue to add the stock to the rice until the rice is tender.

  12. Add a large spoonful of the artichoke purée, the remaining butter and the Parmesan to the saucepan and stir until the ingredients have combined.

  13. Add the chives to the risotto and mix well.

  14. Serve the chicken breasts on top of the risotto with the roasted veg on the side and a sprig of rosemary on top for a bit of snazzy decoration!

 

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