Fried chicken on paprika mushroom risotto

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the thyme and sage and dab dry. Pluck the thyme leaves from the stalks, except for a little to garnish. Chop sage leaves finely. Wash chicken thoroughly, dab dry and season inside with salt, pepper and half of the chopped herbs.

2. 2

   Fold wings under the back, tie clubs together. Spread chicken with 15 g of soft fat. Place the chicken breast side down on a grate, over a fat pan rinsed with water. Roast in the preheated oven (electric cooker: 200°C/ gas: level 3) for about 1 hour.

3. 3

   After about 20 minutes turn the chicken and pour on 1/8 litre of water. For the risotto, clean, wash and cut the peppers into strips. Wash, clean and quarter the mushrooms. Peel onions, dice one finely, cut the other into slices.

4. 4

   Put onion slices in the fat pan with the chicken. Heat the remaining fat in a pan, fry the mushrooms in it and take them out. Sauté the onions in the hot fat until transparent, add the rice, sauté briefly and deglaze with the broth.

5. 5

   Add paprika, bring everything to the boil and let it swell at low heat for about 20 minutes. Add mushrooms 5 minutes before the end of cooking time. Season risotto with salt and paprika powder. Mix 1/2 teaspoon paprika powder, some salt, oil, soy sauce and remaining herbs and brush the chicken with it 10 minutes before the end of the cooking time.

6. 6

   Place the risotto on a preheated plate and arrange the chicken on top. Dissolve roast with 1/4 litre water and cream. Pour through a sieve into a pot, bring to the boil and sprinkle in sauce thickener while stirring.

7. 7

   Bring to the boil again briefly and season to taste with salt, pepper and soy sauce.