In times of uncertainty there is nothing better than preparing a comforting meal and we have been thinking about what comfort foods we all have as our favourites. As I child had a much loved story called “chicken soup with rice” and I think that this might be my go to comfort food – although maybe in the Italian form of a chicken risotto. Mark loves a comforting dish of macaroni cheese or lasagne or a bowl of soup – any soup, from home made to Heinz tomato. For my father-in-law it’s rice pudding. My mother makes an amazing fish pie, Brenda’s apple crumble is definitely comfort food and my cousin Susie makes the best ever chicken and dumplings. William would probably mention bangers and mash and for Emma…..it’s got to be roast chicken. There is nothing quite like the smell of chicken roasting (Emma will insist on Yorkshire puddings with this). The chickens that we sell in the farm shop are expensive, but they are either free range herb fed, or organic from County Durham and this slow grown quality comes at a price. We’d rather eat less chicken but good chicken, and many of you seem to agree.
Simple chicken risotto recipe
- Half an onion, finely chopped
- 1 stick celery, finely chopped
- 130g risotto rice, rinsed.
- 1 small glass white white
- 1 large chicken breast, skin on, with a few herbs
- 1-2 pints home made chicken stock, simmering gently
- 2 handfuls spinach, cooked briefly and drained.
- Salt and pepper, parmesan
Put the chicken breast on a dish in the oven and cook until just done. Soften the onion and celery gently, then stir in the rice and cook for a minute or so. Add the glass of wine and simmer away. Add the stock a ladleful at a time, stirring gently and often until the rice is almost cooked. You may not need it all, it depends on the rice. Add the cooking juices from the chicken, stir in the spinach, slice the chicken and stir through. Season to taste with salt and pepper and serve with a little parmesan grated over.