ROAST CHICKEN & PEA RISOTTO RECIPE - BBC GOOD FOOD
Make something special from your leftover roast chicken with this rich, creamy recipe
Provided by Good Food team
Categories Dinner, Main course
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat oil in a large pan and cook the onion and garlic for 5 mins. Stir in the rice and cook for 1 min more, until it starts to look transparent. Pour in the wine and keep stirring until all the liquid is absorbed.
- Add the stock and simmer until the rice is just tender. Stir through the chicken, thyme and peas, then cook for 2 mins or until the chicken is warmed through. Add the crème fraîche and parmesan with some seasoning, then remove from the heat. Cover with a lid and leave to stand for 2 mins before serving with extra parmesan, if you like.
Nutrition Facts : Calories 641 calories, FatContent 20 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 77 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 5 grams fiber, ProteinContent 42 grams protein, SodiumContent 0.85 milligram of sodium
ROAST CHICKEN WITH VEGETABLES RECIPE: HOW TO MAKE IT
Love a moist and tender chicken but not the mess of actually roasting one? Use an oven cooking bag to keep a chicken and veggies easily under control. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 30 minutes
Prep Time 15 minutes
Cook Time 01 hours 15 minutes
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Sprinkle flour into oven bag; shake to coat. Add potatoes, carrots, corn, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon paprika. Shake bag to coat vegetables; place in a 13x9-in. baking pan., Place onion and rosemary sprigs in cavity of chicken. Rub skin with oil; sprinkle with minced rosemary and remaining salt, pepper and paprika. Skewer chicken openings; tie drumsticks together. Place chicken in center of bag, breast side up; place vegetables around chicken., Cut six 1/2-in. slits in top of bag; close with tie provided. Bake 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Let stand in oven bag 15 minutes before carving. Discard onion and rosemary sprigs.
Nutrition Facts : Calories 711 calories, FatContent 37g fat (10g saturated fat), CholesterolContent 179mg cholesterol, SodiumContent 615mg sodium, CarbohydrateContent 34g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 61g protein.
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