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1
Preheat the oven to 375 degrees F.
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2
Sauce:
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In a medium saucepot, over medium heat, combine the wine, shallots, and garlic and bring to a simmer.
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Add the basil, cloves, and bay leaf, and let simmer until the liquid is reduced to about 1 cup.
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When reduced, add the chicken stock, and continue to simmer until reduced by half.
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Strain into another sauce pan and stir in the butter.
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Season the mixture with salt, and pepper, to taste.
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Keep warm.
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Chicken:
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Season the chicken lightly with salt, and pepper, to taste.
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Lay 4 slices of bacon crosswise on a cutting board with the slices slightly overlapping.
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Put a chicken breast on top of the bacon.
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Bring the bacon slices up and around the chicken so the entire breast is wrapped.
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Repeat with the remaining chicken breasts and bacon.
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In a large oven-proof skillet, heat 2 tablespoons olive oil over medium heat.
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Get the pan and oil hot, and then add the bacon-wrapped chicken and cook until the bacon is crispy on both sides, about 8 minutes per side.
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Transfer the pan to the oven and bake, until the chicken is cooked through, about 15 to 18 minutes.
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18
Salad:
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Whisk together the lemon juice and olive oil.
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Season the salad with salt, and pepper, to taste.
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Put the arugula and fennel into a large bowl and toss until well coated.
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Scoop some risotto nicely into the center or each plate, making sure it has some height so the chicken can stand up.
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Cut the chicken on a bias and put on top of the risotto.
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Drizzle some of the red wine sauce around the plate and directly over the chicken.
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Top each plate with some arugula salad and serve.
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26
Cook's Note: Risotto is a dish that requires a lot of stirring, but it's worth it!
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The more you stir and pay attention to it the better it will taste.
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Heat a large pot (wider is better than taller) over medium heat and add the olive oil and pancetta.
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Cook the pancetta until it begins to crisp, and then add the garlic and shallots.
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Cook the shallots and garlic until they begin to brown in color.
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Add the rice and stir well to coat.
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Cook the rice for 1 minute.
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Add wine and stir well.
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Stir the rice until the wine is almost completely absorbed.
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Add in some chicken stock until rice is just covered and stir again until the stock is absorbed into the rice.
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Continue to gradually add the stock, stirring well after each addition, until the rice is cooked through, but still has a bite.
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You may not use all of the stock.
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When rice is cooked, stir in the cheeses and basil.
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Remove from heat and stir in the butter.
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Season with salt, and pepper, to taste.
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The risotto should be smooth, creamy, rich, and delicious.
