Рецепт Roast Chicken Thighs With Squash/Potato/Spinach "Risotto"
Ингредиенты
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Инструкции
- Preheat oven to 450. Toast fennel seeds in skillet over medium heat.
- Let cold, grind. Stir in pepper, coriander and salt.
- Season chicken with mix. Place chicken in ovenproof skillet, and roast till cooked through, about 10 minutes. per side.
- Heat extra virgin olive oil in saucepan over medium-high heat. Add in garlic, and cook till lightly browned. Add in potatoes, thyme and wine; lower heat to medium, cook, stirring constantly, till wine is absorbed- about 7 min.
- Add in squash and 3/4 c. of broth and cook, stirring, till broth is absorbed, adding up to 3/4 c. more as needed till vegetables are tender.
- Stir in spinach leaves and parmesan, remove from heat.
- Remove chicken from pan and pour off excess butter. Add in 1/2 c. broth and place over medium heat. Cook till reduced to 2 Tb, about 4 min.
- Stir into risotto.