il and butter.
Cut chicken breast in bite sized pieces
eed 2 Litres of good chicken stock or, in the absence
br>If you follow this recipe I promise you`ll be
Cut chicken meat into small pieces (1-
nto thin wisps. The finished risotto should be quite soupy, the
Cut the chicken in half (or ask your
he carcass of a roasted chicken, which I keep in my
In medium-sized saucepan, boil chicken broth, 1/2 cup of
nd oil.
Add the chicken and marinate for as long
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
ot pepper sauce. Cook until risotto is thoroughly heated, about 2
bring 4 cups water and chicken soup to a boil. Melt
an over high heat. Cook chicken for 4-5 mins, until
Place chicken pieces skin side down in
TEASPOONS OF MY Recipe #467951. ITS
In a heavy-based frying pan, dry roast the fennel seeds for 1-2 minutes, until aromatic. Remove and set aside to cool. Add the pine nuts to the pan and toast until just golden. Allow to cool.
Mix the fennel and pine nuts in a bowl with the rice, tomatoes, bay leaf, saffron and raisins. Pour into a bag and seal tightly. Add a gift tag with cooking instructions (see Gift Bag Risotto recipe)
Preheat oven to 400\u00b0.
Grease a 2-quart shallow baking dish. Spread chicken and vegetables in prepared dish.
Stir soup and chicken broth in a small mixing bowl.
Stir until smooth.
Add pepper and then pour over chicken.
Combine recipe mix, milk and butter.
Stir until smooth and pour ingredients in a baking dish. Bake for 45 to 50 minutes or until golden brown.
Cool 10 minutes. Serves 4 to 6.
br>Start adding the simmering chicken stock, about one cup at
Cook rice according to package directions.
Cook bacon in a large skillet until crisp, remove with a slotted spoon and drain on paper towels.
Season chicken with salt and pepper, brown on all sides in 2 tbls of the bacon drippings.
Add garlic and cream, simmer until cream begins to thicken.
Add peas and simmer until peas are heated through.
Reduce heat to low, add 3/4 of the cheese, stir until melted, add the remaining cheese if needed to thicken the sauce.
Serve over risotto, top with bacon and extra cheese if desired.
et aside.
Put the chicken broth in another pan and