Grilled ChickenThighs with Wild Mushroom & Tarragon Risotto

Method

1. To prepare the risotto, add the risotto and 1 tbsp olive oil to a saucepan with 800ml boiling water. Cover and bring to the boil, stirring occasionally. Reduce to a simmer and cook for 15 minutes, stirring occasionally. Remove from the heat, cover and stand for 5 minutes, then stir well before serving.
2. For the chicken, heat a large frypan over high heat. Drizzle the chicken thighs with olive oil and season with sea salt. Place into the pan and cook until golden brown on the first side. Reduce the heat slightly, turn the chicken thighs over and continue cooking until cooked through. Remove from the pan, set aside and keep warm.
3. Add the pancetta to the pan and cook until browned and crispy. Add the mushrooms and butter, then cook for a few minutes. Season with sea salt, cracked black pepper, a squeeze of lemon juice and the chopped tarragon.
4. To serve, spoon the risotto onto plates and top with the chicken thighs, mushrooms and pancetta. Crumble over the feta and drizzle with Currawong truffle oil. Garnish with a sprig of tarragon.

1. Find Barossa Fine Foods Chicken Thighs at your local Barossa Fine Foods retail store across South Australia.
2. Find Barossa Fine Foods Pancetta in Woolworths and selected independent supermarkets across Australia, or visit your local Barossa Fine Foods retail store in South Australia.