Name: Tender free-range chicken in creamy mushroom risotto
Cuisine: Française

For the chicken

For the risotto

Cut up the chicken and fry: Heat the olive oil in a large pan. Season the chicken pieces with salt and pepper and fry for 4–6 minutes until golden brown all over. Remove from the pan and set aside.
Sauté the vegetables: Melt half of the butter in the pan. Fry the onion and mushrooms for 5 minutes until soft and lightly browned. Briefly fry the garlic and bay leaf.
Prepare the risotto: Stir in the rice and stir for 30 seconds, then deglaze with white wine and reduce. Gradually add hot stock, ladle by ladle, stirring constantly until the rice is creamy and al dente.
Finish the chicken: Return the meat to the pan with the last portion of stock and heat for 3 minutes until everything is thoroughly heated through. Stir in the Parmesan and remaining butter.
Serve: Remove the pan from the heat and let rest for 5 minutes. Stir again before serving and sprinkle with parsley to taste.

Bon Appétit!

Rice absorbs liquid. So take the risotto off the heat a little earlier to achieve the perfect al dente consistency.

Tender free-range chicken in creamy mushroom risotto