Simple Roasted Chicken with Mushroom Risotto

recipe courtesy of Chef Chris Edwards, Chef of New South Kitchen, Charlotte, North Carolina

Serves 4

  • 4 boneless skin-on chicken breasts (approx. 8 oz each) (airliners or single lobe breasts work best)
  • 1/4 cup fresh lemon juice
  • 1/4 cup J. Lohr Estates Riverstone Chardonnay
  • 1/4 cup extra virgin olive oil
  • 1 Tbsp kosher salt                   
  • 2 Tbsp vegetable oil
  • 1 Tbsp chopped garlic                   
  • 1 cup dark chicken stock
  • 1/4 cup fresh herbs—parsley, thyme, and oregano   
  • 4 Tbsp butter, cut into chunks

Roasted Chicken:
Marinate the chicken the night before—dissolve the salt into the lemon juice and J. Lohr Estates Chardonnay. Stir in the olive oil, garlic and herbs. Put the chicken in a large zip-lock bag with the marinade and refrigerate overnight.

To roast, preheat oven to 400°F. Remove the chicken from the marinade and drain well. Heat the vegetable oil in an ovenproof sauté pan, large enough to hold all four breasts comfortably, over high heat until very hot. Add the breasts, skin side down. Reduce the heat to medium-high and cook 2 to 3 minutes until the skin is well-caramelized and crispy. Turn the breasts over, and cook 1 more minute, then place the pan in the oven for 10 to 15 minutes to finish cooking the chicken. Remove the pan from the oven, and place the chicken on a plate to rest.

To make the sauce, place the empty sauté pan back on the stove over high heat. Add the chicken stock to the pan and reduce the stock to 1/4 cup. Reduce the heat to medium. Return the chicken to the pan with the butter and swirl gently to incorporate. If the sauce over-reduces and begins to break, add 2 tablespoons stock and swirl. Keep warm.

Mushroom Risotto:

  • 3/4 lb wild mushrooms                    
  • 2 cups chicken or vegetable stock (stems removed, washed and sliced)           
  • 1/2 cup diced shallots or onion       
  • 1 Tbsp fresh thyme leaves               
  • 2 Tbsp butter
  • 7 Tbsp olive oil                       
  • 1/4 cup ground Romano cheese
  • 1 cup Arborio rice                   
  • 2 Tbsp snipped chives   
  • 1 cup J. Lohr Estates Riverstone Chardonnay

To roast the mushrooms, preheat oven to 400°F. Toss the mushrooms with 3 tablespoons olive oil and thyme. Season with kosher salt and fresh ground pepper. Place the mushrooms on a sheet pan and roast 10 to12 minutes. In a large saucepan, heat the wine and stock together with the roasted mushrooms (add any liquid that the mushrooms released during the cooking as well). Sweat the diced shallots in a large sauté pan over medium heat in the remaining 4 tablespoons of olive oil, without browning. Add the rice and stir well to coat the rice with the oil. Add 1/3 of the hot mushroom liquid to the rice. Stir the rice frequently as it cooks and absorbs the liquid. When the liquid is almost completely absorbed, add another 1/3 of the liquid. Repeat until all the liquid is absorbed. Stir in the butter, Romano cheese and chives. Serve immediately with roasted chicken and pan sauce spooned around. Enjoy with a glass of J. Lohr Estates Riverstone Chardonnay!