Roasted Chicken Breast with truffle Farro Risotto, Mushrooms, and Spicy Broth
This dish is quite versatile — the risotto served under the chicken can be substituted with other starches such as white rice or different whole grains. The protein can be changed too. A veal or lamb chop, pulled short ribs or flanken, would all pair well with this creamy risotto and broth.
Chicken:Skin-on, chicken breasts
Salt, as needed
Pepper, as needed
Olive oil, as needed
Season chicken breast and skin with salt and pepper. Heat oil in a cast iron skillet or pan over medium heat, then sear chicken breast, skin side down, pressing down with a spatula to achieve an even sear. Cook until skin is golden and crispy, around 8 minutes. Reduce heat and flip chicken, then cook for another 10 -15 minutes, or until chicken is cooked through (internal temperature of 165°F).
Tip: If cooking for a crowd, chicken can be seasoned with salt, pepper, garlic powder, and sweet paprika and rubbed with olive oil. Roast in the oven at 375°F until cooked through, aprox 20 minutes. Add a little chicken stock to the bottom of pan so it doesn't dry out.
Tip: If you’re going to be cooking the chicken in advance, be careful and re warm at a low temp to avoid drying out. Dark chicken thighs would work here too.
Truffle Farro Risotto 3 tablespoons non-dairy butter substitute (such as Earth Balance)
3 shallots, finely chopped
2 cloves of garlic sliced thinly
Salt, to taste
3 cups cooked farro (cook farro according to packets instructions and set aside)
5-6 cups chicken broth (homemade or good quality store bought)
6-8 sprigs fresh thyme
2 tablespoon truffle oil (optional)
Heat butter in a medium saucepan, then add shallots and garlic and a sprinkle of salt. Cook on low flame until soft and translucent, about 25 minutes. turn the flame up and Add the cooked farro, sauté for 10 minutes, stirring frequently so everything gets a little toasted and crispy. Add 3 cups broth, fresh thyme, and a little more salt. turn the flame down and Simmer uncovered over low heat, stirring every few minutes to help release the starches. Once the stock has reduced, add another 2 cups and stir again. Stir every few minutes, adding more stock as needed. Let it simmer over low heat until the farro has a creamy consistency, about 30 minutes. Finish with a drizzle of truffle oil and stir through. Remove from heat, leaving lid on to steam for about 5 minutes. Gently reheat for the holiday meal in a 200°F oven, adding a ladleful of chicken broth to make sure it doesn't dry out. Drizzle with more truffle and stir through before serving. Finish with truffle mushrooms and a sprinkle of fresh chopped parsley
Mushrooms:1 tablespoon olive oil
1 cup oyster, enoki, or shimeji mushrooms, torn roughly
1-2 tablespoon truffle oil (optional)
1 clove garlic, minced
Salt, as needed
Heat olive oil in a large skillet over medium heat. Add mushrooms, truffle oil, garlic, and salt. Sauté until desired doneness, 4-6 minutes.
Spicy Herb Broth:2 cups chicken broth (ladle right out of your chicken soup pot)
1 Thai red Chile
5 sprigs thyme
5 sprigs rosemary
5 sprigs fresh parsley
2-3 peppercorns
1 bay leaf
Salt, to taste
Add all ingredients to a pot and simmer for 30 minutes until flavors are combined. Season with salt and pepper as needed.
To Serve: Ladle risotto into the bowl, then top with sautéed mushrooms and sliced chicken breast. Roasted tomatoes are optional. Pour spicy broth around the exterior or the bowl, Finish with microgreens and Maldon salt.