Mamie's Chicken with Mushrooms and Creole Risotto
Mamie's Chicken:2 lbs. chicken, cut into pieces (I used breasts)
2 tbsp. fresh thyme
2 tbsp. parsley
1 onion, sliced
1/2 tsp. pepper
1 tsp. salt
3 tbsp. oil
2 c. sliced mushrooms
Place the chicken in s dish, rub with lime and season with thyme, parsley, onion, pepper and salt. Marinade for 30 mins - 4 hours.
Heat the oil in a skillet, stir in the chicken and seasonings. Brown over medium heat for 10 minutes, stir in the mushrooms and cook for 5 minutes.
Lower the heat and cover, simmer for 25 minutes over low heat.
1 cup arborio rice
2 tsp butter
1 c. peeled and diced onoins
1/2 c. chopped bacon, cooked (i used 3 slices)
1 c. diced tomatoes (i used canned, drained)
3 c. chicken stock
1 tbsp. thyme
2 tbps. parsley
1/2 tsp. salt
1/4 tsp. pepper
Melt the butter in a large saucepan, add onions and rice. Cook for 2-3 minutes, add stock 1/2 cup at a time, stirring between each addition, for a total of 20 minutes. Add in remaining ingredients and stir to combine.
French Carribean Cuisine, Stephanie Ovide. Hippocrene Books: NY, 2002.