Chicken and fennel risotto ^

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Recipe by: naoille

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/4 lb Chicken breast halves 1 lg Clove garlic, diced
1 ts Salt 1 1/4 c Rice
1/8 ts Pepper 1 1/2 c Chicken bouillon
1/2 ts Tarragon 3 3/4 c Dry white wine
2 Stalks fresh fennel 1/2 ts Salt
6 tb Olive oil 1 c Freshly grated Parmesan
2 Onions, diced -cheese

Rub chicken well with salt, pepper and tarragon. Cut off some green
leaves form fennel; wash and put aside. Trim fennel stalks; quarter
heads and wash. Heat oil in large frying pan with lid. Brown chicken
breasts well. Add fennel, onions and garlic; saute briefly. Add rice
to frying pan and saute, stirring constantly, 3-4 minutes. Pour in
bouillon and wine. Season with salt, cover, and simmer for 20
minutes. Finely chop reserved fennel leaves. Sprinkle with parsley
and fennel leaves before serving. 4 servings.

Creative Cooking: Poultry Entered by Carolyn Shaw 1/95
Submitted By CAROLYN SHAW On 03-24-95