Porcini-Dusted Chicken with Wild Mushroom & Pea Risotto
1 hour
Serves: 4
Any dried mushrooms will work beautifully in this unique method for seasoning chicken. The mushroom “dust” lends a deep, rich flavor as it’s absorbed into the chicken skin. Making a creamy risotto with farro—a farrotto—filled with fresh mushrooms only boosts the umami of the dish.
Ingredients
- 1/2 cup dried porcini mushrooms (about 1/2 ounce)
- 4 (2 pounds) Just Bare Bone-In Split Chicken Breasts
- Coarse salt and freshly ground pepper to taste
- 1 tablespoon olive oil
- 1/2 cup coarsely chopped shallots
- 8 ounces fresh wild mushrooms (chantrelles, portobellos, shiitakes), trimmed, sliced
- 1 cup uncooked farro
- 1/2 cup dry white wine
- 3-1/2 cups low-sodium chicken broth
- 1 cup frozen peas, thawed
- Finely chopped fresh flat-leaf parsley and grated Asiago cheese, if desired
Instructions
- Heat oven to 400°F. Place dried mushrooms in a spice or coffee grinder; process until finely ground. Season chicken with salt and pepper; sprinkle both sides of each breast with mushroom powder. Place in a lightly greased baking dish. Place in oven; bake about 30 minutes or until no longer pink near bone. Cook to internal temp of 165°F.
- Meanwhile, heat oil in a Dutch oven over medium-high heat. Sauté shallots about 3 minutes or until tender, stirring frequently. Add mushrooms; cook 2 to 3 minutes, stirring until they begin to release their juices.
- Stir in farro; cook 1 minute. Stir in wine; cook 1 minute or until wine evaporates. Reduce heat to medium. Add 1 cup broth; cook 8 minutes or until liquid is nearly absorbed, stirring frequently. Repeat with remaining 2 cups broth, adding 1 cup at a time, stirring until absorbed (about 30 minutes total).
- Stir peas and remaining 1/2 cup broth into farro, cooking until heated through. Serve immediately with roasted chicken, sprinkled with parsley and cheese.