Roast Chicken Thighs With Squash/Potato/Spinach "Risotto"

* Exported from Key Home Gourmet *

Roast Chicken Thighs With Squash/Potato/Spinach "Risotto"

Recipe By : NYT Magazine 9/18/94
Serving Size : 4 Preparation Time :0:00
Categories : Healthy And Hearty Herbs
Main Dishes Poultry
Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Fennel Seed
1 Teaspoon White Pepper
1 Teaspoon Coriander
1/2 Teaspoon Salt
4 Each Boneless Skinless Chicken Breast Halves

1/2 Cup Chicken Broth
2 Teaspoons Olive Oil
5 Cloves Garlic
2 Cups Boiling Potato -- diced
1 Tablespoon Thyme -- minced
1/2 Cup White Wine
3 1/2 Cups Butternut Squash -- diced
1 Cup Chicken Broth
1 Cup Spinach Leaves
1/3 Cup Parmesan Cheese
1/2 Teaspoon Salt

Preheat oven to 450. Toast fennel seeds in skillet over medium heat.
Let cool, grind. Stir in pepper, coriander and salt.

Season chicken with mixture. Place chicken in ovenproof skillet, and
roast until cooked through, about 10 min. per side.

Heat olive oil in saucepan over medium-high heat. Add garlic, and
cook until lightly browned. Add potatoes, thyme and wine; lower heat to medium,
cook, stirring constantly, until wine is absorbed- ab
out 7 minutes.

Add squash and 3/4 cup of broth and cook, stirring, until broth is
absorbed, adding up to 3/4 cup more as needed until vegetables are tender. Stir
in spinach leaves and parmesan, remove from heat.

Remove chicken from pan and pour off excess butter. Add 1/2 cup broth
and place over medium heat. Cook until reduced to 2 Tb, about 4 minutes. Stir
into risotto.

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