In lemon, classic, easy and delicious. And other adjectives could describe this dish as the taste, although simple is not indiffrent. Enjoy it combined with a juicy, honeyed risotto flavored with the juices of the chicken itself.
Yours!
Yours!
| work: 30′ | time: 1h:00′ | medium: |
Ingredients (4 servings)
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In a pressure cooker or in a pan add the oil and turn on the stove. Place the chicken pieces to sauté and browned outside. |
Peel and cut the onion into chunks and chop the garlic.
Add them to the pot along with the bay leaf, allspice, salt and pepper. |
Stir once and pour the wine… |
…and the lemon juice. Add a glass of water and close the cooker. Allow the chicken to cook for 15'-20' or as needed. You should take care in the end to be left much of the broth, he would need for the risotto. |
 Ριζότο
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In another saucepan, add the oil and butter and saute the crushed onion and garlic. |
Add the rice and turn it two or three times to sauté slightly and polish. Deglaze with wine and add salt and pepper. |
Using a spoon take sauce from the cooked chicken and add to the rice, stirring constantly until cooked. Finally add chopped parsley and a little lemon zest. Serve. |
If you prefer more intense lemony flavor to the chicken, add additional lemon juice depending on your preference.
If the sauce in the pot is not enough to cook the risotto, fill with hot water.
