Roast Chicken Thighs With Squash/Potato/Spinach "Risotto"
Recipe By : NYT Magazine, 9/18/94
Serving Size : 4 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Fennel seed
1 ts White pepper
1 ts Coriander
1/2 ts Salt
4 Chicken breast halves --
- boneless, skinless
1/2 c Chicken broth
2 ts Olive oil
5 cl Garlic
2 c Boiling potato -- diced
1 tb Thyme -- minced
1/2 c White wine
3 1/2 c Butternut squash -- diced
1 c Chicken broth
1 c Spinach leaves
1/3 c Parmesan cheese
1/2 ts Salt
Preheat oven to 450 F. Toast fennel seeds in skillet over medium
heat. Let cool, grind. Stir in pepper, coriander, and salt.
Season chicken with mixture. Place chicken in ovenproof skillet, and
roast until cooked through, about 10 minutes per side.
Heat olive oil in saucepan over medium-high heat. Add garlic, and
cook until lightly browned. Add potatoes, thyme, and wine; lower heat
to medium, cook, stirring constantly, until wine is absorbed, about
7 minutes.
Add squash and 3/4 cup of broth and cook, stirring, until broth is
absorbed, adding up to 3/4 cup more as needed until vegetables are
tender. Stir in spinach leaves and parmesan, remove from heat.
Remove chicken from pan and pour off excess butter. Add 1/2 cup broth
and place over medium heat. Cook until reduced to 2 tb, about
4 minutes. Stir into risotto.
