*  Exported from  Key Home Gourmet  *
 
         Roast Chicken Thighs With Squash/Potato/Spinach “Risotto”
 
 Recipe By     : NYT Magazine 9/18/94
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Healthy And Hearty               Herbs
                 Main Dishes                      Poultry
                 Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Tablespoons   Fennel Seed
    1      Teaspoon      White Pepper
    1      Teaspoon      Coriander
      1/2  Teaspoon      Salt
    4      Each          Boneless Skinless Chicken Breast Halves
 					
      1/2  Cup           Chicken Broth
    2      Teaspoons     Olive Oil
    5      Cloves        Garlic
    2      Cups          Boiling Potato -- diced
    1      Tablespoon    Thyme -- minced
      1/2  Cup           White Wine
    3 1/2  Cups          Butternut Squash -- diced
    1      Cup           Chicken Broth
    1      Cup           Spinach Leaves
      1/3  Cup           Parmesan Cheese
      1/2  Teaspoon      Salt
 
 Preheat oven to 450. Toast fennel seeds in skillet over medium heat. 
 Let cool, grind. Stir in pepper, coriander and salt.
 
 Season chicken with mixture. Place chicken in ovenproof skillet, and 
 roast until cooked through, about 10 min. per side.
 
 Heat olive oil in saucepan over medium-high heat. Add garlic, and 
 cook until lightly browned. Add potatoes, thyme and wine; lower heat to medium,
cook, stirring constantly, until wine is absorbed- ab
 out 7 minutes.
 
 Add squash and 3/4 cup of broth and cook, stirring, until broth is 
 absorbed, adding up to 3/4 cup more as needed until vegetables are tender. Stir
in spinach leaves and parmesan, remove from heat.
 
 Remove chicken from pan and pour off excess butter. Add 1/2 cup broth 
 and place over medium heat. Cook until reduced to 2 Tb, about 4 minutes. Stir
into risotto.
 
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