- Serves: 1 (the risotto will serve 2)
- Cook Time: 30 minutes
- Prep Time: 20 minutes
- Effort: easy
- 4-5 sprigs tarragon
- 75 g butter
- 1 x 175 g chicken breasts
- 4 slices Serrano ham
- 5 shallots
- 1 litres chicken stock
- pinches strands saffron, crumbled
- 75 g wild rice
- 100 ml double cream
1. Preheat the oven to 180C/gas 4. Strip the tarragon leaves from their stalks (you'll need the stalks later, so don't throw them away).
2. Finely chop the leaves and combine with half the butter. Season well, and, using your fingers, push the butter between the skin and the chicken breast meat. Wrap the breast with the Serrano ham strips.
3. Finely chop 1 shallot and slice the remaining 4 into rounds - about 1/2cm thick. Tip the sliced shallots into an ovenproof dish. Place the chicken breast on top of the sliced shallots and top with 3-4 knobs of butter. Pour over the remaining chicken stock, and scatter with the tarragon stalks. Bake for 15-20 minutes, until the chicken is tender. While the chicken is in the oven, make the rice.
4. Heat 2 teaspoons of the remaining butter in a casserole pan and soften the chopped shallot, without colouring. Add the rice and pour in two-thirds of the chicken stock. Sprinkle over the saffron and bring the liquid to a boil.
5. Cover the casserole pan and bake the rice, alongside the chicken, until the rice is tender and all the liquid has been absorbed - about 15-20 minutes. Season and fork in a knob of butter.
6. Heap the cooked rice into the centre of a serving plate, top with the chicken breast and arrange the shallots around; keep warm.
7. In a separate pan, bring the cream to simmering point and pour into the same dish which you cooked the chicken and the shallots. Scrape well to remove any sediment before straining the cream over the chicken; serve straight away.
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