Roast chicken in creamy wild mushroom and porcini orzo forTefal grandma's recipe

ROAST CHICKEN WITH WILD MUSHROOMS

& PORCINI ORZO

GRANDMA’S RECIPE WITH TEFAL

Serves 4 |Prep/cooking 60 mins + resting time
chicken-landscape
INGREDIENTS
  • 1 whole chicken
  • 500 g orzo
  • 100 ml cream
  • 1 large onion
  • 1000 ml white wine (optional)
  • 200 g shredded Parmesan
  • 600 g button mushrooms or Portobello
  • 150 g dried porcini
  • 1 whole garlic knob
  • 2 cups broth (from soaked porcini and chicken juices)
  • 100 g butter
  • Cracked pepper
  • Salt

 

Chicken Marination

  • 1 lemon cut in wedges
  • 2 garlic cloves
  • Olive oil
  • Rosemary
  • Rock Salt
PREPARATION
  1. Rub the whole chicken with lemon wedges, marinate in garlic, rosemary, olive oil and salt (marinate for at least 3 hours).
  2. Roast it in oven for 30 minutes with the whole garlic knob cut in half.
  3. Rinse well the dry porcini in cold water and soak in 1 cup of warm water.
  4. In a pan, fry the diced onion in butter until translucent, add the button mushrooms and the soaked porcini and fry them.
  5. Add the dry orzo and stir them.
  6. Pour over the white wine, and let sizzle.
  7. Add 2 cups of hot broth, combining the porcini infused water and all the juices from the roasted chicken.
  8. Put the oven roasted chicken in the middle of the pan, and let the orzo simmer on low fire while the chicken continues cooking.
  9. Cook for 10 minutes, then drizzle with cream, Parmesan and let it cook for another 3 minutes.
  10. Decorate with parsley and serve immediately
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