Chicken & Sage Saltimbocca
with Lemony Artichoke Risotto
The Italian word saltimbocca loosely translates as ‘jump in the mouth’. Tender chicken and savoury sage, all wrapped in serrano ham is a feast for the senses. We've added some cheese too which melts and makes everything deliciously unctuous. It all sits atop a creamy risotto, flavoured with lemon and studded with artichoke hearts. Definitely something to make the tate buds leap for joy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Echalion Shallot
2
Garlic Clove
1
Chestnut Mushrooms
1
Sage
1
Flat Leaf Parsley
1
Grilled Artichoke
½
Lemon
40
Parmesan Cheese
(Contains Milk)
1
Serrano Ham
60
Mature Cheddar Cheese
(Contains Milk)
2
British Chicken Breasts
1
Chicken Stock Pot
175
Risotto Rice
1
White Wine Vinegar
(Contains Sulphites)
15
Unsalted Butter
(Contains Milk)
Not included in your delivery
750
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200 degrees. Halve, peel and chop the shallot into ½cm chunks. Peel and grate the garlic (or use a garlic press). Quarter the chestnut mushrooms. Pick the sage leaves from their stalks. Finely chop half the sage leaves and keep the rest whole (discard the stalks). Roughly chop the parsley (stalks and all). Halve the artichokes. Halve the lemon. Grate the parmesan cheese.
Lay two slices of serrano ham next to each other on a chopping board. Place one cheddar cheese block in the centre and lay two sage leaves on top. Place a chicken breast on top and then enclose with the serrano ham. Place the parcels seam-side down on a baking tray. Repeat with the other chicken breasts.
Boil the water (amount specified in the ingredient list) in a large saucepan over high heat. Stir in the chicken stock pot and reduce the heat to low. Heat a glug of oil in a wide-bottomed saucepan on medium heat. Add the shallot and mushrooms. Cook until the shallot is soft, 5-6 mins. Stir in the garlic and chopped sage and cook for 1 minute more. Put the chicken on the top shelf of your oven. for 23-25 mins.
Pour in the arborio rice and stir. Cook for 1 minute so the rice gets a good coating of the garlicky oil. Add the white wine vinegar and allow it to evaporate. Add a ladle of the stock, stir. Once the rice has absorbed the stock, add another ladle of stock and stir. Continue adding stock (still on medium heat), stirring regularly, until all the stock has been absorbed by the rice. This should take 20-25 mins. TIP: Let the rice absorb the stock before adding another.
When the chicken is done remove from your oven and leave to rest on the baking tray, covered in foil to keep warm. TIP: The chicken is cooked when it is no longer pink in the middle. When the risotto is ready, add half the parsley, the parmesan and the butter and half of the parsley. Stir well until the risotto is creamy. Carefully mix in half the artichokes and then taste the risotto. Add more salt, black pepper and lemon juice to taste.
Cut each chicken breast into six slices. Spoon the risotto into deep bowls and top with the sliced chicken. Arrange the leftover artichoke halves around and sprinkle over the remaining parsley. ENJOY!
