Lemony chicken thigh fillet with risotto

Step 1

Preheat the oven to 200°C. Cut the leek in half lengthwise and then into slices. Cut the zucchini in half lengthwise and then into thin slices. Cut the lemon into thin slices and remove any seeds.

Step 2

Heat a medium saucepan over high heat with 1 tbsp olive oil. Pat the chicken dry and rub the fillets with a pinch of salt. Sear the meat briskly for 2-3 minutes per side, until nicely browned but not fully cooked. Place the chicken in a baking dish and top with half the lemon. Roast in the oven for 25-30 minutes. Hold the cooking pot.

Step 3

Dissolve the stock powder in 1L of hot water. Heat the used saucepan over medium heat and add the leeks with a pinch of salt. Fry for about 2 minutes, add the zucchini and fry for another 3 minutes.

Step 4

Add the rice and the rest of the lemon and cook for 1-2 minutes. Then add a dash of stock and cook, stirring, until all the liquid has been absorbed. Repeat this step until the broth is used up and the rice is al dente. This takes 18-20 minutes. Use water if the stock runs out too quickly.

Step 5

Cut the dried tomatoes into thin strips and add them to the risotto halfway through the cooking time.

Step 6

Finely grate the cheese. Remove the lemon from the risotto and stir in the cheese and chicken juices. Taste to see if you want to add more salt and pepper. Divide the risotto over the plates and serve the chicken on top. Sprinkle with the chervil