Don’t miss Chef Marc Collins’ Le Creuset cooking demo on Saturday, October 26th. Chef Collins will prepare one of his favorite go-to dishes for the fall, Herbs de Provence braised chicken breasts with champagne sun dried cherry and spring pea risotto.
This chicken dish is fairly simple, requiring only a few items – many of which you might already have in your kitchen. Keep this recipe on file for holiday entertaining or when you’re feeling bored with your weeknight dinner lineup.
Herbs de Provence Braised Chicken Breasts with Champagne Sun Dried Cherry and Spring Pea Risotto
recipe by Chef Marc Collins of Circa 1886 Restaurant
1T.Herbs de Provence
2c.Chicken Stock (hot)
For the Chicken
Dredge the breasts in the flour and sauté them in a little olive oil. Once browned add the “Herbs”, chicken stock, cream and white wine. Cover and simmer over low heat for about 15 minutes or until fork tender. Season to taste.
For the Risotto
Place a pot over medium heat. Sweat the onions and add the rice, stirring for about 2-3 minutes. Add 1/3 of the chicken stock to the pot and stir frequently until all the liquid is absorbed. Add the remaining stock in 2 more additions, stirring constantly. Add the wine and stir in the same manner. Cook the rice until it is al dente and most of the liquid is absorbed. Fold in the peas and cherries. Reserve.
Spoon the risotto onto a plate and top with the chicken. Drizzle the sauce over the top and serve.
Mark your calendar! Meet Chef Marc Collins and learn a few cooking tips at Charleston’s Le Creuset Signature Store.
Chef Marc Collins Cooking Demo at Le Creuset
Saturday, October 26, 2013
Le Creuset Signature Store, 241 King Street, Downtown Charleston SC