This recipe was introduced to me by Nick - affectionately nicknamed "GermaNic" because he comes from Germany. It was splendid. The chicken is sweet and it balances wonderfully with the mozzarella. When I did this at home for the fam my mum insisted on green beans too. Much as I hate to admit it, they weren't too bad.
I was doubtful that so much balsamic vinegar would be a good thing in anything but it just works fabulously with the oregano and the brown sugar. The resulting sauce is rich and sweet, but it balances beautifully with the tomato salad. I couldn't get enough of the sauce. The reason the post is called "'H' is for Chicken" is because chicken in german is "Hühnchen" #toptip.
It is also disgustingly easy to do. If you have it, chuck a slug of white wine in the risotto, or if you don't have them don't worry about the shallots! Enjoy.
I was doubtful that so much balsamic vinegar would be a good thing in anything but it just works fabulously with the oregano and the brown sugar. The resulting sauce is rich and sweet, but it balances beautifully with the tomato salad. I couldn't get enough of the sauce. The reason the post is called "'H' is for Chicken" is because chicken in german is "Hühnchen" #toptip.
It is also disgustingly easy to do. If you have it, chuck a slug of white wine in the risotto, or if you don't have them don't worry about the shallots! Enjoy.
Ingredients
Chicken
Rice
Salad on top
Method
Chop up your shallots and fry them in a little olive oil. Add the rice, fry for about 30 seconds then add boiling water. You want enough to cover it. Then add more water as and when you need it until the rice is done. Season. This takes about 10-20 mins (roughly).
When the rice is on, prepare the sauce. Mix the balsamic, sugar, oregano and a good grind of black pepper together in a bowl then pour it into a pan and heat through for 6 mins. The recipe said it would thicken but it didn't really do that much for us. Be aware that it will smell quite potent at this stage but that's just what it does. Don't panic. Carry on. After 6 mins is up, pop the chicken in and cook for about 8 mins on each side, flipping them every 3 mins. Towards the end we covered the pan with a lid/plate to keep the heat in and to cook them through.
Cut up a couple of tomatoes and some mozzarella.
When the chicken is done, lay the tomato and the mozzarella on top. Sprinkle over some basil leaves and dollop on some rice and the (now thickened) sauce.
Eat! It is delicious!
Chicken
- 2 chicken breast fillets
- 125g balsamic vinegar
- 2 tbs brown sugar
- 1 tbs oregano
Rice
- Cup of risotto rice
- 2 shallots
- Olive oil
- Salt and pepper
Salad on top
- Buffalo mozzarella, it's the best type!
- Tomatoes
- Basil
Method
Chop up your shallots and fry them in a little olive oil. Add the rice, fry for about 30 seconds then add boiling water. You want enough to cover it. Then add more water as and when you need it until the rice is done. Season. This takes about 10-20 mins (roughly).
When the rice is on, prepare the sauce. Mix the balsamic, sugar, oregano and a good grind of black pepper together in a bowl then pour it into a pan and heat through for 6 mins. The recipe said it would thicken but it didn't really do that much for us. Be aware that it will smell quite potent at this stage but that's just what it does. Don't panic. Carry on. After 6 mins is up, pop the chicken in and cook for about 8 mins on each side, flipping them every 3 mins. Towards the end we covered the pan with a lid/plate to keep the heat in and to cook them through.
Cut up a couple of tomatoes and some mozzarella.
When the chicken is done, lay the tomato and the mozzarella on top. Sprinkle over some basil leaves and dollop on some rice and the (now thickened) sauce.
Eat! It is delicious!
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