chicken chasseur with parmesan risotto

How To Make chicken chasseur with parmesan risotto

• 1

  Cut up a whole chicken and sautéed for 10 mins in olive oil turn over for another 10 mins over medium high heat
• 2

  Remove chicken to plater and sautéed a 1/4 cup of onions , sliced button mushrooms add 1/4 cup of brandy and 1/4 cup of broth. Plus 2tbls of tomato paste salt by pepper and Tarragon. Add chicken back to pan cover on med low for 40 mins.
• 3

  Meantime in med saucepan over med high heat melt 2 tbls of butter and 2 tbls of oil. Sautéed 1/4 chopped onions and 1/2 cup of white wine and sautéed for 5 mins. Add a cup of Arborio rice a pinch of salt and pepper and add parsley. Adding a cup at a time of chicken broth let it absorb till all the pint of broth is gone. Then lower to low and add Parmesan cheese. Rice should be cooked with a slight bite to it.
• 4

  Removed outer leads of sprouts sliced in half add salt pepper balsamic syrup and olive oil. Grill for 25 minutes turning frequently. Till cooked.
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