for 2 people

Stew

	Bitte Produktname als Zutaten erfassen! for frying
400 g	Skinless chicken steaks, cut into thirds
¼ tsp	salt
a little	pepper
1 litre	chicken bouillon
150 g	Fine Food Riso Rosso
1	organic lemon, grated zest, juice set aside

To serve

100 g	red chicory, cut into strips
50 g	hazelnuts, coarsely chopped
50 g	dried figs, cut into slices approx. 2 mm thick
1 tbsp	balsamic vinegar
20 g	Parmesan, shaved into thin strips using a peeler
2 sprig	thyme

How it's done

Stew

Heat a dash of oil in a cooking pot. Season the chicken, add to pot and fry for approx. 3 mins. Remove and set aside. Pour the stock into the roasting pan and bring to the boil. Reduce the heat, add the rice and lemon zest along with the reserved chicken, and braise uncovered over low heat for about 45 minutes.

To serve

Place the chicory with all the ingredients up to and including the vinegar and the reserved lemon juice in a bowl, mix, combine with the stew, and plate up. Scatter Parmesan shavings and thyme on top.

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