I’ve been watching PBS for as long as I can remember. I grew up with Jacques Pépin and Julia Child. I also remember the dreaded feeling of having to sit through the boring old PBS News Hour when all the cooking and children’s shows had gone off for the day. Today, we have the wonderful PBS Create channel, which I watch almost daily for my fix of gardening, crafts, travel, the Joy of Painting, This Old House, and an endless variety of cooking shows that make my little heart content. In this day and age, someone figured out that all the best in creative lifestyle programming should have its own public broadcast station, and for that, I am forever grateful. One new addition to my favorite public channel is Kevin Dundon, an awesome Irish chef and owner of Dunbrody Hotel, which is quite magnificent as it is literally inside a castle on the Irish countryside. His simple take on classic dishes that aren’t necessarily Irish but are certainly delicious and his use of fresh ingredients to build big flavor, really speak to my own approach to cooking flavorful food with soul and passion, and not an excessive amount of fat, salt, or sugar. I’ve watched every episode of his new shows Back to Basics and Modern Irish Cooking, and my girlfriend back in Ohio and I can’t wait to receive his cookbook in the mail.
This delicious risotto recipe, flavored with juicy, boneless and skinless chicken thighs, lemon, thyme, shallot, garlic, and parmesan is both simple to make and packed with tons of bright flavor. Perfect for a summer Sunday supper, or an elegant weeknight meal. I omitted the bacon in my version, and added a bag of washed and dried spinach for a bit of color (and to not feel guilty about not having many vegetables in the dish). Give it a try, and add your own little touches; you won’t be disappointed!
Kevin Dundon’s Chicken Risotto