Baked Chicken and Mushroom Risotto

Recipe Vicki Ravlich Horan, Images Brydie Thompson

Don’t Be Chicken

Have you ever looked at the price of two chicken breasts and compared these to the price of a whole chicken? More often than not the price is very similar but just think, when you buy a whole bird, you get the two breasts and more. In these times it pays to be a bit savvy with every penny, so I say buy the whole bird! By doing so I made two meals that will feed a family of four* for around $30! Although you will have to get your hands dirty.

Firstly, take a sharp knife and run the blade down the backbone of the chook to remove the breast.  Repeat on the other side to give you two breasts including the tenderloin. This you will use in the Chicken Piccata recipe.

Now fold the leg backward until you break the joint between the thigh and hip. Use the knife to remove it completely. Repeat this on the other side. To remove the wings, pull the wing to the side and cut through the skin. Similar as you did with the thigh-hip joint, you need to break the shoulder joint, folding it to the side. Then, take the knife and remove the wing completely and repeat on the other side.

Remove any remaining skin on the carcass and place this in a big pot of cold water along with a bay leaf, a quartered onion and some garlic (neither of which need peeling) along with 1–2 carrots, and any other veggie scraps you may have. The broccoli stalk is perfect. Bring to a boil then turn down the heat and simmer for at least 4 hours. The liquid should have more than halved. Strain and season well. This stock will keep in the fridge for a week or can be frozen.


Baked Chicken and Mushroom Risotto
This very easy risotto is a great way to use up the remaining chicken and the chicken stock you have made. Mushrooms are a great veggie in that their unami flavour and meaty texture means you can get away with less actual meat.

2 tbsp olive oil
2 x chicken legs and wings
white pepper
1 onion, finely diced
2 garlic cloves, finely chopped
250g button mushrooms, halved or sliced depending on size
1½ cups Arborio rice
3 cups chicken stock
baby spinach
½ cup Parmesan, grated

Preheat oven to 180°C.
Heat oil in a large ovenproof pan over medium-high heat. Season chicken with salt and white pepper then brown chicken on both sides. Transfer to a plate and set aside

Add the onion to the pan and sauté over a medium heat for 3–4 minutes until onion softens. Add garlic and rice. Cook, stirring for 1–2 minutes or until rice is glossy. Add in mushrooms, stock and return chicken to pan. Stir to combine and bring to the boil.

Cover and bake for 45–55 minutes.

Stir through the spinach then sprinkle with Parmesan and serve.

*Our family of four is based on two adults and two children.



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