recipes
Peanut butter and bacon chicken thighs on Parmesan risotto
2020-11-07
Ingredients
- 4 boneless and skinless chicken thighs (Dewfresh)
- 80g mozzarella
- 8 slices streaky bacon (Dewfresh)
- 4 tsp peanut butter
- 1 tbsp. olive oil
- 1 knob butter
- 3 cloves garlic, chopped
- 1 small leek, chopped
- 2 bay leaves
- ½ cup Arborio rice
- ½ glass white wine
- 11/2 cup vegetable stock
- 100ml fresh cream
- 100g parmesan cheese
- Salt and pepper
- Small bunch kale
- 1 tsp garlic infused olive oil
Method
Start by laying out the chicken thighs on a board and spread each with 1 tsp peanut butter, followed by 20g mozzarella. Roll up tightly then wrap each in 2 pieces of bacon. Heat a large pan with 1 tbsp. olive oil and brown the stuffed chicken on both sides then finish off the cooking in the oven at 200`c for 10 minutes.
Meanwhile, heat the same pan and add in the butter and sauté the garlic, and leek and sauté on low heat till soft. Add the Arborio rice and stir well and cook for 2 minutes, then splash in the white wine, stock, bay leaves and simmer till the rice is almost cooked. Add the cream, Parmesan and season well. Continue to cook for 2 minutes further. Sauté the kale in garlic oil for 2 minutes then serve the risotto onto deep plates with kale and chicken on top.
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