Poulet Grille (g/f) Recipe

Marinate

Pat chicken breasts dry. In a bowl whisk together 3 tbs olive oil, lemon juice, minced garlic, chopped thyme, 1 tsp salt and 1 tsp pepper. Add chicken, coat thoroughly, cover and refrigerate for 20–30 minutes (or up to 2 hours).

Grill

Preheat grill or grill pan to medium-high (about 425°F/220°C). Remove chicken from marinade and let excess drip off. Grill chicken 5–7 minutes per side, turning once, until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a plate, tent with foil and rest 5 minutes before slicing.

In a large bowl combine tomato wedges, drained artichoke quarters, thinly sliced red onion and torn basil.

In a small jar or bowl whisk together 2 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp salt and 1/2 tsp black pepper until emulsified.

Pour dressing over the tomato–artichoke mixture and toss gently to combine. Taste and adjust seasoning. Let sit at room temperature while you finish the risotto so flavors meld.

Prepare Stock & Veggies

Bring the stock to a gentle simmer in a saucepan and keep warm over low heat. Trim asparagus and cut into 1-inch pieces; set aside with thawed peas.

Sauté Aromatics

In a heavy-bottomed skillet or saucepan heat 1 tbs olive oil and 1 tbs butter over medium heat. Add finely chopped shallot and cook until translucent, about 2–3 minutes. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Toast Rice & Deglaze

Add 1 cup arborio rice to the pan and stir to coat with fat; cook 1–2 minutes until edges become translucent. Pour in 1/2 cup white wine (if using) and stir until mostly absorbed.

Cook Risotto

Add a ladle (about 1/2 cup) of hot stock to the rice and stir constantly until liquid is mostly absorbed. Continue adding stock, one ladle at a time, stirring often and allowing absorption before adding more—this should take about 18–20 minutes total. About 5 minutes before the risotto is done, stir in asparagus pieces so they cook but remain tender-crisp. With 2–3 minutes remaining, stir in thawed peas to heat through.

Finish

When rice is creamy and al dente, remove from heat. Stir in 1 tbs butter, 1/2 cup grated Parmesan, lemon zest, 3/4 tsp salt and 1/2 tsp pepper. Adjust seasoning to taste. If risotto seems too thick, stir in up to 2–4 tbs of warm stock to loosen to a creamy consistency.

Spoon a generous portion of spring risotto onto each plate. Slice rested grilled chicken breasts and arrange on or beside the risotto.

Add a portion of tomato–artichoke salad to the plate. Sprinkle chopped fresh parsley over the chicken and risotto, add a lemon wedge to each plate and serve immediately.