Orange Risotto with Tarragon Chicken Recipe
Food Recipes | French | Fusion | Italian | Main Course | Mother's Day | Spring | Summer
Our Orange Risotto with Tarragon Chicken was inspired by a dish we ate in Italy, but we had to be all difficult and Frenchify it. We’d never had orange risotto before—the plate we had in Amalfi was a combo of carrot cream, galinella, sea urchin, and orange—and it blew our minds. Literally, our server had to call 911 and the paramedics had to Shop-Vac our brains up, then use a turkey baster to get them back into our skulls. Maybe that’s why we did the rando French fusion here. Really tho—we don’t have access to galinella (looks like a fatheaded catfish from the sea) and, well, sea urchin goes without saying. So we kept the ingredients simple but the flavor combos a lil fancy. Not every weeknight meal has to be one-pot creamy sauce slop. Treat yourself.
PREP TIME
30 mins
COOK TIME
40 mins
SERVINGS
4
Ingredients
Tarragon Compound Butter
- 1 stick salted butter, room temp
- 1 garlic clove, minced
- 1 Tbsp fresh tarragon, finely chopped
- 1 Tbsp fresh chives, finely chopped
- 1/4 tsp pepper
- 1/4 medium lemon, juiced
Orange Risotto
- 1 Tbsp olive oil
- 1/2 onion, diced
- 6 garlic cloves, minced
- 1 cup arborio rice
- 1 tsp salt
- 1 tsp black pepper
- 1 cup dry white wine
- 4-5 cups chicken broth
- 2 Tbsp regular goat cheese
- 1/2 navel orange, zested and juiced
Tarragon Chicken
- 1 Tbsp olive oil
- 2 chicken breasts
- 1/2 tsp garlic powder
- 1/2 tsp dried tarragon
- 1/4 tsp salt
- 1/4 tsp pepper
- (6) 1/2” pats of Tarragon Compound Butter
COOKING INSTRUCTIONS:
Orange Risotto with Tarragon Chicken
Tarragon Compound Butter
- In a small bowl, mix together all ingredients until well-combined.
- Lay out a small sheet of plastic wrap. Spoon butter mixture into center of plastic wrap in the shape of a log about as thick as a regular stick of butter. Fold plastic wrap in half over butter without pressing it down. Roll plastic wrap up into tight log so that sides of plastic wrap are twisted tightly like a tootsie roll wrapper. Chill in fridge or freezer until completely hardened (minimum 30 minutes).
Orange Risotto
- Heat Tbsp of oil in a sauté pan over medium-high heat. Add onion and cook till translucent. Add garlic and cook until fragrant. Add rice, then salt and pepper. Cook for 2-3 minutes.
- Add wine and reduce by at least half.
- Add chicken broth 1/2 cup at a time, stirring constantly until broth mostly evaporates. Add more broth if rice is not yet fully cooked. The proper risotto consistency should be creamy, not clumpy.
- Remove from heat. Stir in goat cheese, lemon zest, and lemon juice. Salt and pepper to taste, if necessary.
Tarragon Chicken
- Preheat oven to 425º.
- In a small bowl, combine garlic powder, tarragon, salt, and pepper. Season chicken liberally with spice blend.
- Heat oil in cast iron skillet over medium-high heat. Sear chicken on one side for 5 minutes, then flip. Top with three pats of Tarragon Compound Butter per breast and immediately transfer to oven. Bake for 5-10 minutes or until 165°F internal temp.
- Remove chicken from pan to serving dish. Drizzle pan juice l er chicken. Let rest for 5-10 minutes.
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