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Authentic Vietnamese recipes from the Motherland

Rosemary Garlic Chicken with Mushroom Risotto and Oven-Roasted Brussels Sprouts

I decided to challenge myself to see if I can whip up a complete entrée from start to finish. Challenge  accepted and accomplished. It took me the whole day, from getting the ingredients at the grocery store, chasing around two absolutely-adorable-but-needy children, to sitting down and enjoying the meal. But no complaints here. It was totally worth the wait. The chicken came out super moist and flavorful. The risotto was deliciously creamy and the Brussels sprouts were the perfect greenery to complement the dish.

Rosemary Garlic Chicken

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  • 5 boneless, skinless chicken breasts 
  • Salt and black pepper
  • Two cups flour
  • 2 tablespoons vegetable oil
  • 4 large garlic cloves, peeled and cut in half lengthwise
  • 1 tablespoon minced fresh rosemary leaves 
  • 1/2 cup cooking wine
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoon unsalted butter
  • For the brine, 5 cups water and 1 tablespoon salt
  1. Place the chicken between two sheets of saran wrap and gently use a mallet to pound the chicken breasts to an even thickness.
  2. Brine the chicken to help keep them moist. In a large bowl, mix together the 5 cups of water and a table spoon of salt. Place the chicken in the brine. After one hour, remove the chicken from the brine and rinse with water. Pat dry.
  3. Lightly dust the chicken with salt, pepper and rosemary.
  4. Add one teaspoon of salt and one teaspoon of pepper in the flour.
  5. Dredge the chicken through the flour mixture and dust of excess.
  6. On medium high heat, use a large skillet to heat up the oil and garlic. When garlic is fragrant, sear the chicken breast until golden brown for approximately 5 minutes. Do not burn the garlic. Remove garlic from skillet if needed.
  7. Flip the chicken breast. Cover skillet with lid. Reduce heat and cook for 10 minutes. 
  8. Add in the butter, chicken stock, and cooking wine. Continuously base the chicken with a spoon for about 2 minutes.
  9. Cover pan and let cook for 5 minutes.

Oven-Roasted Brussels Sprouts

  • 1 pound of Brussels sprouts (halve the large ones)
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons grated parmesan cheese
  • 1 minced garlic clove
  1. Preheat oven to 425 degrees.
  2. Toss all the ingredients in a bowl so that everything is evenly coated.
  3. Spread the Brussels sprouts on a baking sheet in a single layer and bake for about 15 minutes.

Creamy Mushroom Risotto

  • 1 1/2 cups Arborio Rice
  • 6 cups chicken broth
  • 4 tablespoons olive oil
  • 1 diced small onion
  • 2 cloves of minced garlic
  • 1 pound of sliced mini Portobello mushrooms
  • 1/2 cup dry white wine
  • 4 tablespoons of butter
  • 1/2 cup Parmigiano-Reggiano
  • Salt and pepper
  • 3 tablespoons of finely chopped chives
  1. Warm the chicken broth in small sauce pan.
  2. In a larger sauce pan, heat two table spoons of olive oil over medium-high heat.
  3. Add in the mushrooms and cook for about 3 minutes.
  4. Remove mushroom and all its liquid and set aside.
  5. Add 2 tablespoons of olive oil in the sauce pan and stir in the onions and garlic. Cook until fragrant.
  6. Add in the rice and evenly coat the rice with the oil, onion and garlic. Lightly toast the rice for about 2 minutes.
  7. Add in the dry white wine, stirring constantly until the wine is absorbed.
  8. Add a ladle of chicken broth to the rice, stirring constantly until the broth is absorbed.
  9. Continue to add chicken broth one ladle at a time and stir until broth is absorbed by the rice. This will take approximately 20 minutes.
  10. Stir in the mushrooms, its liquid, butter, chives and Parmesan.
  11. Season with salt and pepper.
  12. Top with chives.