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1
Preheat oven to 350 F.
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2
Rinse the chickens under cool running water.
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3
Remove the legs from the chickens, trim the meat off the legs, and reserve it for the mix used to stuff the chicken breasts.
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4
Cut off the last 2 sections of each wing, leaving the third section attached to the carcass.
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5
Carefully remove the breasts from the chicken, leaving the remaining wing section attached to each breast.
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6
Remove the skin from the breasts and attached wing section by loosening it and tugging it firmly over the end of the wing bone.
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7
Save all the bones and scraps.
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8
In a food processor, puree the reserved leg, thighs and drum meat with the olives and Parmesan cheese till smooth.
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9
Season with salt and pepper.
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10
Place the puree in a large, heavy plastic freezer bag and seal.
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11
Remove the chicken tenderloins from the breasts and reserve.
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12
With a sharp, flexible boning knife, carefully cut a horizontal pocket into each breast.
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13
Cut off 1 inch from corner of plastic bag.
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14
Insert the cut corner on the bag into the chicken pocket, and squeeze out one-quarter of the stuffing into the breast.
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15
Saute/fry breasts in a fry pan with butter and extra virgin olive oil, till browned and heated through.
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16
Insert a knife into each breast to test for doneness.
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17
Let stand 5 min before serving.
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18
The Pine Nut Risotta Cake:Heat the butter in a medium, heavy saucepan over medium-high heat.
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19
Add in the rice and onions and saute/fry, stirring, till the grains feel chalky and have a tiny white dot in their center.
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20
(Be careful not to brown the onions.)
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21
Add in the Chardonnay and reduce liquid by three-quarters, stirring constantly.
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22
Slowly add in sufficient of the chicken stock to cover the rice.
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23
Reduce heat to sustain just a simmer.
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24
Continue stirring till the stock is absorbed.
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25
Add in more stock, just covering the rice, and simmer, stirring frequently.
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26
Continue cooking the risotto and adding stock till the rice is just done.
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27
It should be 'al dente' or possibly slightly hard, with each grain distinct and done to a pleasing texture but not mushy.
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28
Pat risotto into a low-sided baking sheet and chill.
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29
When risotto is hard, cut out circular cakes using a biscuit cutter or possibly ring mold.
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30
Dredge risotto cakes in powdered rice or possibly flour.
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31
In a fry pan heat extra virgin olive oil and butter carefully fry risotto cakes on both sides till golden brown.
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32
Set aside and keep hot.
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33
The Rapini:In a bamboo or possibly vegetable steamer, steam rapini over simmering water till tender.
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34
Set aside and keep hot.
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35
The Basil Broth:Preheat oven to 400 degrees.
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36
Place the reserved bones and scraps in a roasting pan with a splash of water.
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37
Roast the bones till deep golden, about one hour.
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38
Remove the bones and place in a stockpot.
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39
Add in the chardonnay to the roasting pan and stir to dissolve the browned pan juices.
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40
You may find it useful to place the pan over a low heat for a few moments to help dissolve.
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41
Pour all into the stockpot and add in the vegetables and bay leaf.
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42
Crunch the bones down a bit then just cover them with water.
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43
Bring to a simmer and simmer for three hrs.
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44
Strain through a fine strainer into a saucepot.
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45
Bring the stock to a boil and reduce to 3 c..
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46
In a vegetable or possibly bamboo steamer over a pan of simmering water, steam basil just till wilted.
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47
Puree basil with vegetable oil, then stir into hot chicken stock.
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48
Serve immediately.
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49
The Plate!
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50
:Place a hot risotto cake in the center of a hot service bowl.
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51
Top with a few stalks of the steamed rapini.
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52
Slice a chicken breast in half and arrange on the rapini.
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53
Pour over a bit of the broth and garnish the works with a basil sprig.
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54
Timing: The chicken should be butchered the day before and the broth made in advance.
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55
The risotto cakes may be made a day in advance and crisped just before serving.
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56
Make the stuffing and stuff the breasts several hrs before serving.
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57
Steam the rapini and finish the sauce at the last second.
