Lemon Chicken with Pea Risotto.

Lemon Chicken with Pea Risotto.

Lovely, citrusy moist pan roast chicken breasts with filling, healthy and fresh pea risotto. A very seasonal, summery chicken dinner. I don't like any dairy in my risottos but prefer, instead, the natural sweetness of fresh vegetables. I am a big fan of bacon so it's here to provide texture as well as flavour.

Serves 4.

   For the risotto.

In a large saucepan, add

-1tbsp olive oil, with 

-1 chopped onion,

-1 clove chopped garlic.

-salt and pepper.

Cook, stirring occasionally, on low-medium heat until softened, add

-400g risotto rice.

Cook, stirring constantly, to coat the rice, around a minute or so, add

-500ml cider.

Stir until the rice has absorbed the liquid, add

-a ladle of chicken stock at a time.

Cook,stirring constantly until the stock has been absorbed.

Repeat this process until about 1.2 litre of stock is used or the rice is deliciously creamy. The process should take 25 minutes.

Stir through 200g fresh peas.

In a large frying pan, with a tablespoon of butter, add

-1tbsp fresh thyme,

-1tbsp fresh oregano,

-2 free range chicken breasts, seasoned with salt/pepper.

Cook the chicken skin side down for a couple of minutes.

Cook the flesh side for a minute.

Place the chicken breasts on an oven tray, with

-1/2 sliced lemon.

Bake around 12 minutes.

Leave to rest for 5 minutes.

Carve and serve alongside the risotto and pan gravy.

To make a pan gravy, add

-2 chopped shallots to the pan (the pan that the chicken was cooked in).

Cook, stirring occasionally, on low heat until softened, add

-2tbsp lemon juice.

-100ml chicken stock or water,

-salt and pepper.

Leave to simmer for 5 minutes or so.