Chicken and fennel risotto ^

4 servings

Ingredients

Quantity Ingredient
2¼ pounds Chicken breast halves
1 teaspoon Salt
⅛ teaspoon Pepper
½ teaspoon Tarragon
2 Stalks fresh fennel
6 tablespoons Olive oil
2 Onions, diced
1 large Clove garlic, diced
1¼ cup Rice
1½ cup Chicken bouillon
3¾ cup Dry white wine
½ teaspoon Salt
1 cup Freshly grated Parmesan cheese

Directions

Rub chicken well with salt, pepper and tarragon. Cut off some green leaves form fennel; wash and put aside. Trim fennel stalks; quarter heads and wash. Heat oil in large frying pan with lid. Brown chicken breasts well. Add fennel, onions and garlic; saute briefly. Add rice to frying pan and saute, stirring constantly, 3-4 minutes. Pour in bouillon and wine. Season with salt, cover, and simmer for 20 minutes. Finely chop reserved fennel leaves. Sprinkle with parsley and fennel leaves before serving. 4 servings.

Creative Cooking: Poultry Entered by Carolyn Shaw 1/95 Submitted By CAROLYN SHAW On 03-24-95

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