top of page

Americano Fennel Herbed Chicken Risotto in a Deep Skillet or the Baked Salmon in a Fillet...tonight.

  • Danny Peter Flores
  • Sep 22, 2022
  • 2 min read

Updated: Nov 9, 2022

Ingredients:


1/4 c basel fine-chopped fresh

1/4 c parsley fine-chopped fresh

1/4 c sage fine-chopped fresh

2 tsp thyme (dried)

2 bulbs fennel (bulb only, sliced thinly to caramelize)

2 tsp capers

3 lbs chicken meat from leg (deboned) or pink or chum salmon filleted (feeds 5 people)

1 c deli sugar ham sliced (bits, medium) for chicken meat; or 1/2 ham & 1/2 bacon bits (fried)

1/3 c parmesano cheese

1/2 c mozarella cheese

1/2 c bread crumbs

1 L chicken consomme

5 cloves garlic (crushed)

1/3 c lemon juice

1/2 c liquid honey

8 baby potatoes (quartered) for baked salmon fillets

1/3 c canola oil

2 tsp of salt & pepper

8 patties or 1/3 c butter



Instructions:

  1. Bake chicken from deboned leg meat or salmon fillets from store bought halves by first browning in oil (HI) until golden on the surface in canola oil.

  2. Take a deep skillet to bake in and add the garlic, fennel, capers at the base.

  3. Add the meat stock of either chicken with sugar ham bits or salmon fillets with ham & bacon bits and baby potatoes.

  4. Pour in the consomme.

  5. Add on top the fresh and dried herbs on top.

  6. Add in the lemon juice and honey previously dissolved in the mix.

  7. Add in patties of butter.

  8. Add salt & pepper to taste.

  9. Bake at 175 deg C and over time period of 40 mins. or until slightly golden brown and meat is moist.

  10. Remove from oven and proceed to top with cheeses and bread crumbs to brown crust on top.

  11. Bake the dish checking regularly until it is cooked thoroughly until done for another 15 mins.


Serving suggestion:


Serve in a deep dish for pasta and soup the cooked risotto pasta as a base and layer atop the casserole served as a portion from 5 apportioned pieces.


Serve on the side with veggies in a dish of string or green beans and asparagus previously blanched in boiling H2O and then drained, layed onto the oven casserole dish, topped with parmesano, butter and bacon and/or sugar ham bits (medium) and place under the broiler for 5 mins at most to brown slightly.

 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

​

#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

​

#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

© 2016-2023 by D. A. Flores of Skye Blue Publications. Proudly created with Wix.com

bottom of page