Peanut Butter and Bacon Chicken Thighs on Parmesan Risotto(Chef Neil Darmanin)
Ingredients
4pcs Dewfresh Roasted Chicken Thighs
80g mozzarella
8 slices Dewfresh streaky bacon
4 tsp peanut butter
Small bunch kale
1 small leek
1 small fennel
2 bay leaves
½ cup Arborio rice
½ glass white wine
11/2 cup vegetable stock
100ml fresh cream
100g parmesan cheese
Method
Place one 1tsp peanut butter and 20g mozzarella on each chicken thigh (using Dewfresh pre roasted thighs) , roll and tighten with the bacon. Bake in the oven until browned.
Meanwhile chop the garlic, leek and sauté on low heat in butter until softened.
Add the Arborio rice and stir well, then pour in the white wine, stock, bay leaves and simmer.
Once the rice is almost cooked add the cream, cheese and season well.
Sauté the kale in garlic oil, serve on the risotto with the chicken on top.