Roast Chicken Provence With Mushroom Risotto

Roast Chicken Provence With Mushroom Risotto
Difficulty: Easy

Ingredients
4 chicken leg quarters
1 tsp herb de provence
1/4 tsp of garlic powder
1/4 tsp onion powder
1 tbsp of olive oil
salt and pepper  

Directions  

Preheat oven 375 degrees F. Drizzle chicken quarters with olive oil and the spinkle seasonings to cover all the chicken.  Place in oven and bake 1 hour to 1 hour and 15 min, depending on how large the legs are.

 

 Mushroom Risotto

Ingredients
1/2 pound fresh porcini and cremini mushrooms
5 cups chicken stock
6 tbsp (3/4 stick) unsalted butter
1 tsp garlic minced
1/2 cup chopped shallots (3 shallots)
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup heavy cream
salt
pepper
2/3 cup freshly grated Parmesan cheese, plus extra for serving

Directions
In a small saucepan, heat the chicken stock and bring to a simmer.
In a heavy-bottomed pot or Dutch oven, melt the butter and saute shallots over medium-low heat for 5 minutes. Add the cremini and porcini and saute for another 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus salt, and pepper. ( the chicken stock will already have salt so be careful not to over salt) Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, about  35-40 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the cream and Parmesan cheese. Serve hot in bowls with extra cheese.
Place the cooked Roast Chicken Provence on top of Risotto and serve.
Serves 4