delicious UK – April 2018

Oven-baked chicken,
bacon&barleyrisotto
SERVES4-6. HANDS-ON TIME 20 MIN, OVEN
TIME 25 MIN

FOOD

TEAM’S

TIP

If you don’t have any sherry

open,usedrywhitewineor

even 100ml vodka instead.

•2-3tbspoliveoil

• 4free-rangeskinlesschicken
  thighfillets,cutintochunks


• 200g smoked bacon lardons
  •2bananashallots,sliced


• 1largecelerystick,finelychopped
  •1largecarrot,finelychopped


• 4 fresh rosemary sprigs, leaves
  picked and chopped
  •175grisottorice
  •175gpearlbarley


• 200ml fino sherry (see tip)
  
  
  • 750ml chicken or vegetable stock
    •50gbutter
    •50gparmesan,grated, plus extra
    shavings to serve
  
  
  • Handful parsley leaves to serve
  
  
  
  

1 Heat the oven to 200°C/180°C fan/

gas6.Heatasplashoftheoilina

largecasserole(useonewithalid)

and fry the chicken and bacon until

browned. Set aside. Heat a splash

moreoilinthepanifneededand

gentlyfrytheshallots,celeryand

carrot with a pinch of salt for about

10 minutes until softened.

2 Stirintherosemaryandcookfor

a minute, then stir in the rice and

barleyandcookfor1-2minutes.

Addthesherryandbringuptoafast

simmer,thencookuntilalmost all

the sherry has evaporated.

3 Stir the browned chicken and bacon

into the rice and pour in 700ml of the

stock.Stirtocombine,thenbringup

totheboil,coverwiththelid,

transfer to the oven and bake for 25

minutes or until everything is tender

and all the liquid has been absorbed.

4 Whenthericeistender,stirinthe

butter, parmesan and remaining

50ml stock. Taste and add salt and

blackpepper to taste. Serve

scattered with the parmesan

shavings and the parsley leaves.

PER SERVING (FOR 6)531kcals,

22gfat(9.3gsaturated),23.4g

protein, 49.7g carbs (2.6g sugars),

1.8gsalt,1.9gfibre

WINE EDITOR’S CHOICEAripe,

fruitywhitesuchasfianofrom

Sicilyisspoton,asisanAustralian

chardonnay-semillon blend.

favourites.