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Chicken on leek with mushrooms risotto
Number of servings: 4
Ingredients
- Meat
- Poultry meat -
- Salt -
- Black pepper -
- Marjoram -
- Thyme -
- Olive oil -
- Lemon juice -
- Leek -
- Garlic -
- Risotto
- Onion -
- Agaricus mushrooms -
- Carrot -
- Long grain rice -
- Salt -
- Black pepper -
- Curry -
- Sweet pepper -
- Salad
- Ice lettuce -
- Napa cabbage -
- Cherry tomato -
- Carrot -
- Linseed -
- Pumpkin seeds -
- Radish -
- Olive oil -
- Lemon juice -
- Parsley -
- Dill -
- Water -
- Salt -
- Black pepper -
Cooking instructions
- Meat:
- Season chicken.
- Slices leek, arrange it to a casserole dish, add garlic, and pour a little bit of water.
- Transfer chicken to the casserole dish.
- Bake covered at 180 degrees for 1-1.5 hour.
- From time to time moisture the meat with the sauce coming from the meat.
- Risotto:
- Fry onion, add sliced mushrooms, and grated carrot.
- Stew for a few minutes.
- Add rice and pour a little bit of water.
- Season everything.
- If water evaporates sooner than the rice is ready, simply add a bit more water. It is best to keep the water amount low, then you do not need to remove it at the end of cooking.
- Olga -
