This Ultimate Chicken, Bacon and Chestnut Mushroom Risotto is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Chicken Breast (skin-on)
Chicken Stock Paste
Baby Plum Tomatoes
Olive Oil for the Chicken
Oil for the Chicken
Water for Stock
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Peel and grate the garlic (or use a garlic press). Pop the chicken breasts into a medium bowl with the olive oil for the chicken (see ingredients for amount) and half the garlic. Season with salt and pepper, mix together, then set aside to marinate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Meanwhile, trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice. Thinly slice the mushrooms.
Pour the boiling water for the stock (see ingredients for amount) into a measuring jug.
Heat a drizzle of oil in a large ovenproof pan on medium heat (if you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later).
Once the pan is hot, add the bacon lardons and stir-fry until golden, 2-3 mins. Add the leek and mushrooms, then stir-fry until browned, 4-5 mins.
Add the remaining garlic and cook for 1 min more. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
Add the risotto rice to the pan. Stir and cook until the edges of the rice are translucent, 1-2 mins.
Add half the cider vinegar, stir together and allow the vinegar to evaporate, 30 secs. Stir in the boiled water and chicken stock paste, then stir well to combine.
Bring to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken into the pan, skin-side down. Season with salt and pepper. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side.
Transfer the chicken to a baking tray, skin-side up, and roast on the top shelf of your oven until cooked, 18-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Once cooked, transfer to a board and leave to rest for a couple of mins.
While everything cooks, halve the tomatoes.
Pour the olive oil for the dressing (see ingredients for amount) and remaining cider vinegar into a medium bowl. Season with salt, pepper and a pinch of sugar (if you have any). Mix together, then set the dressing aside.
Just before serving, pop the pea shoots and tomatoes into the dressing bowl and toss to coat.
When the risotto is cooked, remove it from the oven and mix in the butter (see ingredients for amount) and three quarters of the parmesan cheese. Season to taste with salt and pepper if needed. Add a splash of water if it's a little thick.
Spoon your ultimate bacon and mushroom risotto into bowls, then slice the chicken widthways into 5 pieces and lay on top.
Finish with a sprinkle of the remaining parmesan and serve the salad alongside. Enjoy!