Roasted "Airline" Chicken Breast With Black-Eyed Pea Risotto Recipe

Name: Roasted "Airline" Chicken Breast With Black-Eyed Pea Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Chicken breasts trimmed with small winglet (; 1/4 pound Butter; 1 tablespoons Fresh thyme leaves; Kosher Salt; 3/2 cups Chicken stock; 2 Medium onions, peeled and finely chopped; 1 cup Bacon, cut into 1/4 inch chunks; 3 tablespoons Extra-virgin olive oil; 2 Garlic cloves, pressed; 1 (16-ounce) package Arborio rice; cups Chicken stock; cups Dry white wine; 1 (16 oz) Can Black eye peas, reserve juice; 1 cup Heavy cream; 1 cup Fresh Italian parsley, chopped; 2 tablespoons Butter; 1 teaspoons Salt; 1/4 cup Parmigiano Reggiano - grated; Tyler Florence

Servings: persons

4 Chicken breasts trimmed with small winglet (
1/4 pound Butter
1 tablespoons Fresh thyme leaves
Kosher Salt
3/2 cups Chicken stock
2 Medium onions, peeled and finely chopped
1 cup Bacon, cut into 1/4 inch chunks
3 tablespoons Extra-virgin olive oil
2 Garlic cloves, pressed
1 (16-ounce) package Arborio rice
cups Chicken stock
cups Dry white wine
1 (16 oz) Can Black eye peas, reserve juice
1 cup Heavy cream
1 cup Fresh Italian parsley, chopped
2 tablespoons Butter
1 teaspoons Salt
1/4 cup Parmigiano Reggiano - grated
Tyler Florence

1
Tyler Florence
2
Prepare the breasts.
3
Remove the wing tip so that only the drum part remains attached. Pre heat oven to 350 degrees F. Mix together the butter, salt, thyme and black pepper for form a compound butter. Rub the breasts all over with the compound butter. Pre heat pan until hot. Then sear the skin side over high heat. Turn them over, baste with any remaining compound butter and then finish in the pre-heated oven, approx 15 minutes.
4
Heat olive oil in a large pot and add bacon. Slowly cook for 3-4 minutes to render fat and ensure bacon gets crispy. Set aside and keep fat in the pot. Add the garlic and onions, and saute for 2 minutes until translucent. Add rice and stir well to ensure it is all completely coated in fat. Stir constantly for 2 minutes.
5
Reduce the heat to medium and add white wine, continuing to stir as the rice cooks and absorbs the wine. Add the juice from the black eyed peas continuing to stir and then add 1 cup of warm chicken broth, stirring until liquid is absorbed. Repeat procedure with remaining broth, 1 cup at a time. (This takes about 30 minutes). Continue to cook until the rice is tender. Add the bacon back in, stir in the black eyed peas and heat, 2-3 minutes. Finish with butter and heavy cream, shower with parmigiano reggiano, season with salt, pepper and parsley then serve immediately.

1444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 Chicken breasts trimmed with small winglet (, 1/4 pound Butter, 1 tablespoons Fresh thyme leaves, Kosher Salt, and more.

Yes, Roasted "Airline" Chicken Breast With Black-Eyed Pea Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted "Airline" Chicken Breast With Black-Eyed Pea Risotto

How did you like this recipe?

Frequently Asked Questions