Roast corn fed chicken breast with laver bread risotto and smoked bacon lardons

For poultry with pizza, try James Tanner's deliciously different roast chicken breast with lava bread risotto and crisply cooked pancetta
By James Tanner
Roast corn fed chicken breast with laver bread risotto and smoked bacon lardons
  • Rating:
  • Serves: 2
  • Cook Time: 45 minutes
  • Prep Time:
  • Effort: easy

Ingredients

Main

  • 1 chicken, corn-fed
  • 1 pinches black pepper
  • 3 tbsp olive oil
  • 1 shallots, diced
  • 1 clove garlic, chopped
  • 100 g arborio risotto rice
  • 450 ml chicken stock
  • 50 g laver, bread, pureed
  • 40 g parmesan, grated
  • 30 g unsalted butter
  • 50 g pancetta lardons

Method

1. Set the oven to 200C/gas 6. Season the chicken breast with salt and freshly ground black pepper. 2. Heat one tablespoon of olive oil in a frying pan and fry the chicken breasts on each side until light and golden. 3. Transfer the chicken to a baking tray and cook for 12 minutes.4. Heat a further tablespoon of olive oil in a saucepan and fry the shallot and garlic for two minutes. Add the rice. 5. Gradually incorporate the hot chicken stock a little at a time. Stir occasionally until rice is just cooked through, this should take around 12 minutes. 6. Stir in the laver bread puree. 7. Add half of the Parmesan cheese and the butter, and then set aside. 8. Heat the remaining olive oil in a pan and fry the pancetta for three to four minutes, or until crisp. 9. Spoon the risotto into a bowl, slice the chicken and put on top, then sprinkle with the pancetta lardons and remaining Parmesan.

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