Food and Drink / Lancashire Recipes / Breast of Goosnargh Cornfed Chicken with Wild Chanterelle Mushrooms

Breast of Goosnargh Cornfed Chicken with Wild Chanterelle Mushrooms

What you need: (serves 4)
4 Corn fed chicken breasts
Mushrooms
3tbsp olive oil
3 cloves of garlic finely
100 gms unsalted butter
500 ml vegetable stock
1 small onion, finely chopped
200 gms risotto rice
150 gms grated Parmesan cheese
1 small bunch basil chopped

What to do
1. Clean the mushrooms with a dry pastry brush and then hand tear them into strips.
2. In a large pan heat 2tbsp of olive oil until hot, add the mushrooms and half the garlic and fry until cooked.
3. In another pan heat half the butter with the remaining oil, add the onion and garlic, cook until soft.
4. Add the rice and stir until all the grains are coated in butter, then start adding the stock ladle-by-ladle stirring constantly. Allow each ladle of stock to absorb before adding the next one.
5. Continue this until the rice is cooked, usually about 20 minutes. Finish by adding the cooked mushrooms, Parmesan cheese, basil, the rest of the butter and season.
6. For the chicken, heat a frying with a little oil and butter; add the chicken breasts and seal until golden brown, season and finish cooking in a hot oven for about 20 minutes. When cooked slice each breast into 4 pieces.

To serve place the risotto in the centre of 4 large plates and arrange the chicken on top, finish by dribbling a little extra virgin olive oil around the side of the risotto.