Roast Chicken Thighs Stuffed with Parmesan and Green Pea Risotto – Recipe

We had some leftover risotto from a previous meal and decided to use it up in this dish. We won’t give you the full recipe for risotto here because it’s very long and, when written out, comes to appear a lot more difficult than it actually is. So we recommend either using leftover risotto of your own (any flavour would probably work), or seeking out a general risotto recipe and adding similar flavours to what we used – i.e. primarily chicken stock, Parmesan cheese and a sprinkling of frozen green peas.

For this dish we used about 1 cup of cooked risotto, mixed well with an egg, and about 8 or 9 de-boned chicken thighs with the skin left on. We placed a small amount of risotto in each chicken thigh, rolled them up, and seasoned them with salt and pepper. We then placed them in a greased baking dish and cooked them at 170C for about 45 to 50 minutes. The skin was then crisped up under the grill. We served this with some of the juices from the baking dish and steamed veges.

Enjoy!

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5 thoughts on “Roast Chicken Thighs Stuffed with Parmesan and Green Pea Risotto – Recipe

  1. Thanks ChefJP! We agree and think that thighs are the best part of the chicken – more gelatinous and contain more fat, so are generally more flavoursome as a result. They’re also a lot cheaper than breast meat.

    Apologies for the picture, though – the lighting wasn’t particularly good that night!

    Cheers!

  2. What great recipes! Am I influenced by your reaction to my own website? ๐Ÿ™‚ Risotto deserves a whole thread of its own. How you make it is a result of the balance between your time and your money. For a start, the proper starchy rice (arborio for instance) can be difficult to obtain in many parts of the world. And the chicken stock: do you make your own? Valentina Harris says most Italian housewives don’t bother any more.

    In fact, a very tasty risotto can be made from any rice whatsoever if you have the time and can accept the fact that it will be a bit chewy. I’ve even made it with pearl barley, but it takes about an hour of regular stirring and adding liquid. But anyone who has time to sit and listen to music has time to stand and stir risotto at the same time! (Or sit on a kitchen stool if you’re old, or lazy, or both.)

  3. For the risotto used in this dish we used homemade chicken stock.

    We try to buy a frozen chicken every week or two because it’s something we find we can get a lot of food and flavour value from. After it’s thawed, we either roast it up and then remove all the meat and reserve what’s left for stock and other such projects, or we divide it up into parts while raw, refrigerating some for future meals and putting the carcass and bones in to a stock pot. This is a good way of minimizing more general kitchen waste, too, as vege peelings and stalks from fresh herbs, etc., can be added to the brew.

    We aren’t purists, though. Massel chicken stocks sometimes turn out more economical than buying a whole chook, so we don’t mind relying on that sometimes. They’re made with natural ingredients and no MSG (though don’t expect any actual chicken in it; they’re vegetable based). Using homemade or store-bought often depends more on what you’re making than anything else. For instance, it made sense to use homemade liquid chicken stock for the risotto because we needed fluid for the dish anyway, with the flavour becoming sufficiently concentrated while the rice cooked and the liquid reduced. In something where you don’t want as much liquid or you want a faster result, then the powdered stuff is sometimes more suitable.

    In terms of homemade liquid stock versus store bought liquid stock, then that’s a different matter. The store bought variety is so expensive that there is really no point. It’s far more economical to just buy a chook (AU$5 frozen here) and make your own.

    I’ll get the other half of SW to post his stock-making technique(s) when he gets home. He’ll probably completely disagree with what I’ve said here, so stay tuned! ๐Ÿ˜›

    Thanks for your response John!!! ๐Ÿ™‚

  4. News from the other side of SW:

    The stock for the risotto used in this dish was created as follows:

    I had a whole chicken carcass that was left over from portioning up a chicken and I had four turkey drumstick bones; the turkey drumsticks had been cured in a sugar, salt and herb mix. After deboning these for another meal, I had the bones left over.

    The stock was made simply with the regular French vegetable mix of carrot, celery and onion, and some thyme, some bay leaves and a handful of peppercorns. Plus the bones of course. All topped with water.

    The resulting stock was so concentrated that after I had strained it and made risotto I added water to the leftover bones and veges and simmered them again for another hour or two. After removing all of the residual meat from the bones I used this second stock to make scrapple, thickening it with buckwheat (See our ‘What the hell is scrapple?’ post).

    Re: the risotto itself –

    We used arborio, though it was a parboiled Australian variety because we grow it over here now. The parboiling is a method of removing the husks from rice, in which some of the flavour of the husk is cooked in to the grain. You probably know about it if you’ve tried Uncle Ben’s rice before.

    This was a pretty run of the mill risotto, hence why we didn’t elaborate with a recipe. It was just built up from a base of onions and garlic sauteed in chicken fat (which of course was skimmed from the chicken stock), and finished with butter, sour cream, a few peas and some granulated parmesan (they’re selling a good Italian brand in Coles at the moment for a couple of bucks a bag). We didn’t use wine because we had none – instead we just used a tablespoon or two of vinegar, poured on to the onions and then cooked out.

    Hope that helps!

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