Roast Chicken Breasts With 'Risotto'

Preparation

1. Step 1

   To make the chicken, preheat the oven to 450 degrees. Heat a small skillet over medium heat. Add the fennel seeds and cook, stirring constantly until toasted, about 30 seconds. Let cool and grind in a spice grinder. Place in a small bowl and stir in the pepper, coriander and salt. Set aside 1 teaspoon of the mixture.

2. Step 2

   Season the chicken on both sides with the remaining spice mixture. Melt the butter in a large ovenproof skillet, add the chicken and roast until the chicken is cooked through, about 10 minutes per side.

3. Step 3

   Meanwhile, to make the risotto, heat the olive oil in a medium-size saucepan over medium-high heat. Add the garlic and cook until lightly browned. Add the potatoes, thyme and wine. Lower the heat to medium and cook, stirring constantly, until the wine has been absorbed, about 7 minutes.

4. Step 4

   Add the squash and ¾ cup of the chicken broth and cook, stirring, until the broth is absorbed, adding up to ¾ cup more as needed until the vegetables are tender. This will take about 30 minutes altogether. Stir in the spinach leaves and Parmesan. Remove from heat and season with salt.

5. Step 5

   Remove the chicken from the pan and pour off the excess butter. Add the ½ cup chicken broth and place over medium heat. Cook until reduced to 2 tablespoons, about 4 minutes. Stir into the risotto.

6. Step 6

   Dust the rim of a small platter with the reserved spice mixture and arrange the chicken on the platter. Place the risotto in a bowl and serve.