Mushroom-stuffed chicken with lemon thyme risotto

• dried porcini↗25g g

  mushrooms, soaked in 250ml water for 30 mins, soaking liquid reserved

• olive oil↗ tbsp
• onion↗

  finely chopped

• pack baby button mushroom↗150g g

  finely chopped

• thyme↗

  sprigs or lemon thyme sprigs, leaves removed and chopped

• white wine↗175ml ml
• skin-on chicken breasts↗4
• butter↗ tbsp
• olive oil↗ tbsp
• celery↗2

  sticks, finely chopped

• small onion↗

  finely chopped

• risotto rice↗140g g
• hot chicken stock↗600ml ml
• thyme↗

  sprigs or lemon thyme sprigs, leaves removed and chopped

• lemon

  juice and zest ½ lemon

• parmesan↗50g

  grated, plus 1 tbsp extra to serve

Step-by-step instructions

1. 1

   Heat oven to 180C/fan 160C/gas 4. First, make the stuffing. Finely chop the soaked porcini and set aside. Heat the oil in a shallow pan, then gently cook the onion for 5 mins, stirring occasionally. Add the porcini, button mushrooms and thyme leaves, season, turn the heat up, then cook for another 5 mins until the mushrooms have softened.

2. 2

   Add the wine to the pan, then reduce fiercely until nearly dry. Add 50ml of the porcini soaking liquid, then continue to reduce for a couple of mins until you have a syrupy sauce. Allow to cool for a couple of mins, then carefully spoon between the skin and the flesh of the chicken breasts. Can be made a day ahead and chilled, or frozen for 1 month. Defrost in fridge before cooking. Season, place on a baking tray, skin-side up, then cook in the oven for 20 mins, until the chicken is cooked through and golden.

3. 3

   While the chicken is cooking, make the risotto. Heat the butter and olive oil in a saucepan. Add the celery and onion, then cook over a medium heat for 5 mins until softened. Add the rice, coat it well in the oil, then cook for 1 min. Gradually add the stock a ladleful at a time, stirring with each addition until absorbed. Continue adding the stock and stirring until the risotto is oozing and thick – about 20 mins. Stir in the thyme, lemon juice, zest and Parmesan.

4. 4

   When the chicken is cooked through and golden, remove from the oven. Spoon the risotto onto serving plates, sprinkle with the extra Parmesan and top with a chicken breast. Spoon over the juices from the chicken pan, then serve immediately.