Pan-roasted Gianonne Farms Statler Chicken Recipe
Recipe information
Make Pan-roasted Gianonne Farms Statler Chicken in just 1h . Roasted Kuri Squash Risotto, Spinach, Crispy Onions, Sherry-Chicken Jus
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Kuri Squash
Preheat the oven to 400°F (200°C). Cut the kuri squash in half, remove the seeds, and brush the cut sides with olive oil. Season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
2. Cook the Risotto
In a large pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add chopped onion and garlic, sauté until translucent. Add arborio rice and stir for 2 minutes. Gradually add chicken broth, one ladle at a time, stirring continuously until absorbed. Cook until rice is al dente, about 18-20 minutes. Stir in cooked kuri squash, spinach, Parmesan cheese, and remaining butter. Season with salt and black pepper.
3. Prepare the Chicken
While the risotto is cooking, heat the remaining olive oil in a skillet over medium-high heat. Season the Statler chicken with salt, pepper, and fresh herbs. Sear the chicken skin-side down for 5-7 minutes until crispy. Flip and cook for an additional 5 minutes or until the internal temperature reaches 165°F (75°C).
4. Make the Sherry-Chicken Jus
In the same skillet used for chicken, add sherry wine and scrape the browned bits from the bottom. Simmer for a few minutes until reduced by half. Adjust seasoning as needed.
5. Serve
To plate, spoon the risotto onto the plate, top with the pan-roasted chicken, drizzle with sherry-chicken jus, and garnish with crispy onions and fresh herbs.
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