Chicken Recipe

Prepare and sear chicken

Pat the chicken dry with paper towels. Season both sides evenly with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Heat a large ovenproof skillet over medium-high heat and add 2 tbs olive oil. When the oil shimmers, place chicken skin-side down (if skin-on) and press lightly for even contact. Sear without moving 5–6 minutes until skin is deep golden brown. Flip, add 1 tbs butter, and sear the other side 2 minutes.

Roast to finish cooking: transfer skillet to a preheated 190°C (375°F) oven and roast until internal temperature reaches 74°C (165°F) for breasts (or 77°C/170°F for thighs), about 8–12 minutes depending on thickness. Transfer chicken to a warm plate and tent loosely with foil to rest 8–10 minutes; reserve pan and juices for the jus.

Make pan jus

Place the skillet back on medium heat (use two pans if you prefer to keep risotto on a separate burner). Add remaining 1 tbs butter to the hot pan with the fond. Add the finely chopped shallot and the 2 smashed garlic cloves; sauté 1–2 minutes until translucent and fragrant, stirring and scraping browned bits off the pan with a wooden spoon. Deglaze with 120 ml dry white wine, bringing to a simmer and reducing by about half (2–3 minutes). Add 250 ml chicken stock and the thyme sprigs; simmer gently until slightly reduced, about 6–8 minutes. Remove thyme and garlic. Stir in 1 tbs white balsamic vinegar and taste; season with remaining 1/2 tsp salt and more pepper if needed. Keep warm.

Sauté mushrooms

In a separate wide heavy-bottomed saucepan, heat 1 tbs extra-virgin olive oil and 1 tbs butter over medium-high heat. Add sliced wild mushrooms in an even layer; do not crowd—cook in batches if necessary. Let mushrooms brown without stirring for 2 minutes, then stir and continue until well browned and any liquid has evaporated, 4–6 minutes. Season with a pinch of salt and set mushrooms aside.

Start the risotto

Reduce heat to medium. In the same pan, add remaining 1 tbs butter and the minced shallot; cook 1–2 minutes until translucent. Add 1 minced garlic clove and cook 30 seconds. Add 1.5 cups arborio rice and stir to coat grains in butter and toast lightly about 1–2 minutes until edges look translucent.

Add 60 ml dry white wine and stir until mostly absorbed. Begin adding hot chicken stock, 120 ml (1/2 cup) at a time, stirring frequently. Allow the liquid to be mostly absorbed before adding the next addition. Continue this process for 18–20 minutes total until rice is creamy and just al dente.

Finish risotto

When risotto is nearly done (rice tender with slight bite), stir in the sautéed mushrooms, 3 tbsp chopped sundried tomatoes, and 1 cup grated Parmesan. Remove from heat and stir vigorously to emulsify; add 2 tbsp chopped fresh parsley. Adjust seasoning with about 1 tsp salt and 1/2 tsp black pepper or to taste. If risotto is too thick, stir in up to 2–3 tbsp hot stock to loosen to a creamy consistency. Keep warm.

Plate risotto: Spoon a generous portion of mushroom risotto onto each warm plate and create a slight well in the center for the chicken.

Slice chicken: Slice the rested chicken breast on a bias into 4–6 pieces and arrange over or beside the risotto.

Finish with jus and garnishes: Spoon 1–2 tbs of the warm pan jus around the risotto and over the chicken. Drizzle each plate with 1/2 tsp white balsamic reduction and a few drops of extra virgin olive oil. Scatter torn fresh basil leaves over the dish and sprinkle a few extra shavings of Parmesan or parsley if desired. Serve immediately.