The time has finally come and we shall be moving during the weekend. The bad news is that we will be without a land line telephone and consequently no internet for a long time. We applied to the telephone company and although the nearest house with telephone is only 50 metres away, we are required to pay 500 Euros for the telephone pole. As you can imagine, with all these expenses running, we cannot afford to pay this sum. Hopefully whenever we come to Athens to visit the children, if I have time I will update my blogs with posts.
As you can see behind the door, the steps leading to the first floor have not finish yet. There are still a lot of things to be done which hopefully, will be done gradually.
Until then take care.
My last recipe is this easy and delicious risotto recipe. Tarragon is a classic pairing with chicken and as with all risottos, this will be quite soft and creamy when finished.
Chicken Tarragon Risotto
Preparation time: 15 minutes
Cooking time: 25
Serves: 5 – 6
- 600 grams chicken breast, thinly sliced, about 1 cm
- 1/4 cup olive oil
- 400 grams Carolina rice (or Arborio or other rice suitable for risotto)
- 1 small red onion, finely chopped
- 3 green onions, finely chopped
- 1 clove garlic, finely chopped
- 1 cup dry, white wine
- 4 cups chicken stock or 1 vegetable bouillon dissolved with hot 4 cups water
- 1 lemon, zest and juice
- 1 tablespoon dried tarragon
- Salt and freshly ground black pepper
- 3 tbsp Greek Yoghurt
- Parsley or dill to sprinkle on top
- Greek Yoghurt
Wash and cut chicken breast into thin slices of about 1 cm. Place in a bowl with lemon juice, lemon zest, salt, pepper and ¼ of wine and marinate for at least one hour.
Drain chicken and reserve the marinade. Add the chicken broth or bouillon to the marinade and dissolve in hot water.
Heat a skillet or a sautéing pan with the olive oil and sauté the onions and garlic, until translucent. Add the chicken and sauté on both sides. Add the rice and mix to wet and then add the remaining wine.
Season with salt and pepper.
Start adding the water a ladle at a time, mixing every now and then. Before the end add the Greek yoghurt, taste and if necessary adjust salt.
Sprinkle some freshly ground black pepper, parsley or dill on top and serve with a tablespoon of Greek yoghurt.
Kopiaste and Kali Orexi,