Roasted Chicken Breast with Thyme Risotto, Pan-fried Chanterelles and Chicken Jus

Ingredients

Contains: milk, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 x 1.5kg/3lb whole chicken
• salt and freshly ground black pepper
• 6 sprigs fresh thyme
• 2 chicken stock
• 15g/½oz dried porcini mushrooms
• 2 garlic
• splash light soy sauce
• 50g/2oz unsalted butter
• 3 shallots
• 200g/7oz vialone nano risotto rice
• 75ml/2½fl oz dry white vermouth
• 1 small lemon
• 25g/1oz finely grated parmesan
• 100g/3½oz chanterelle or girolle mushrooms

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 200°C (400°F). Season the chicken inside and out with salt and pepper, push the thyme sprigs into the cavity, and rub half the butter over the skin. Roast breast-side up in a roasting tin for about 1 hour 10 minutes.

2. Meanwhile, put the dried porcini in a bowl, cover with hot water and leave for 20 minutes. Lift the mushrooms out, chop them finely and strain the soaking liquid through a fine sieve, keeping it.

3. Peel and finely chop the shallots and garlic. Melt a knob of the butter in a saucepan and soften the shallots and garlic with the chopped porcini over low heat for 5 minutes without colouring.

4. Add the risotto rice and stir for 2 minutes until glossy. Pour in the vermouth and simmer, stirring, until it has been absorbed.

5. Warm the chicken stock with some of the porcini liquid in another pan. Add it to the rice a ladle at a time, stirring and letting each addition absorb, for about 20 minutes until the rice is creamy and tender.

6. Off the heat, stir in the lemon zest, a squeeze of lemon juice, the parmesan and most of the remaining butter. Season with salt and pepper, cover and keep warm.

7. Clean the chanterelles and halve any large ones. Fry them in the remaining butter in a hot pan for 4 to 5 minutes until golden, then season with salt and pepper.

8. Lift the chicken out, pour off the fat from the roasting tin and set the tin over medium heat. Add the rest of the stock and porcini liquid, scrape up the juices, add a splash of soy sauce and simmer for 8 minutes to reduce. Strain and season.

9. Carve the breasts from the chicken and check the thickest part reaches 165°F (74°C), roasting longer if needed. Rest 5 minutes, then slice. Spoon the risotto into bowls, top with chicken and mushrooms, and pour over the jus.