Ok so by now you must realise that I am quite possibly the worst housewife this side of Table Mountain! This is especially with regards to cooking. It is not something I do often and when I do I get COMPLETELY stressed out. A few weeks back my husband was away on business and I resorted to Woolies Chicken, pre-made meals and some steamed veg with fried sausage – truth be told my sister-in-law fried it! I did insist I could do it but she obviously knows better 😉
Anyway a friend recently asked me for a particular recipe which I had made for a bookclub meal (Yes I actually did this on my own!! Don’t fall off your chair Mom!). Now if I can do this meal it speaks volumes for the relative ease of the meal!! I thought it was definitely worth sharing as I know moms everywhere wonder what to make for supper with annoying regularity! This recipe can probably be adapted for veggies too with the addition of other ingredients such as mushrooms… but I wouldn’t trust me on that! I’m certainly no “Good Housekeeping” kitchen tester!
Here it i: The Easiest Baked Chicken and Leek Risotto Recipe
1 leek (or more) – I often use the whole pack as I make a bit more than this recipe
2 chicken breast fillets (or more) – again I use a whole pack to go further and make 2 meals??
2 cups risotto rice – I use the Tastic orange pack
1/4 cup white wine (or more!)
5 cups chicken stock – I use Ina Paarman or the natural chicken stock from Organic Living in Constantia Village. It can be a bit salty so might need more water, less stock!
1/3 cups Parmesan cheese
thyme leaves (fresh or dry)
2 tsp Maizena (corn flour)
2 Tbls water
2 tsp soy sauce
1/2 tsp salt
1/2 tsp sugar
1) Preheat oven to 180 C.
2) Heat butter, add leeks and cook until soft.
3) Marinate chicken (see ingredients above).
4) Add chicken to leeks and cook until it colours.
5) Add risotto and stir until it is covered with butter. Cook for 1 min.
6) Add wine and stock. Bring to the boil.
7) Cook in oven for 30 mins. Stir halfway.
8) Add in Parmesan and thyme.
images: Kathryn Rossiter (OK so it tastes better than it looks. There is a reason I’m not a food stylist!)