Preparation:
Season chicken on both sides with salt and pepper. Heat 3 tbsp olive oil in
a
large skillet over medium-high heat. Dredge chicken in flour, shaking off
excess. Sauté until well browned and cooked through. Drain on paper towels.
When cool enough to handle, cut into slices. Set aside.
In a large saucepan, heat 2 tbsp olive oil over medium-high heat. Add onion,
garlic, mushrooms, carrots, celery, and leek. Cook until mushrooms are just
beginning to brown. Add rice, stirring constantly, and cook 5 minutes more,
making sure rice does not brown. Add wine, stirring constantly, and let
totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a
time, letting each addition evaporate before adding the next addition.
After fourth addition of stock is added, begin tasting rice. Rice should be
al dente when done. You need to keep tasting rice, because, depending on
rice, you may or may not have to use all of the stock. Add cherry tomatoes,
olives and chicken after fourth addition of stock is absorbed.
After last addition of stock is absorbed, remove from heat, and stir in
butter, Romano, parsley, basil, and thyme. Season with salt and pepper.
Serve
immediately. |
