Chicken & Risotto

Chicken and risotto that is started on the stove top and finished by baking in the oven. Having a braiser, a deep frying pan with a lid (all oven safe), or a dutch oven, will be useful in making this. It has Parmesan cheese and thyme in it for some great flavor! Season the chicken with your preferred seasonings, I made my own which I will share later. Italian seasoning mix is pretty great as well! If you make it please let me know how it goes!

Ingredients:

  • 4 Chicken thighs (in this photo I used skin on and bone in because it was all that was available), skinless and boneless work just as great
  • 2 Tablespoons EVOO
  • 2 Tablespoons butter
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 1 1/2 cups risotto/arborio rice
  • 4 1/2 cups chicken stock (or 4 cups and 1/2 cup water)
  • 1 cup milk
  • salt & pepper
  • 1 cup Parmesan cheese, grated
  • 2 Tablespoons butter
  • fresh thyme (roughly 1 tablespoon or 1/2 tablespoon dried…use to taste)
  • 1/4-1/2 cup milk (to thin risotto if needed)

How to: Preheat oven to 350 degrees.

  1. Season chicken with salt, pepper, and your choice of seasoning. If using Italian seasoning, coat chicken with 1-2 tablespoons of seasoning, or to your taste preference.
  2. In a large pan, braiser, or crock pot, heat EVOO over medium heat. When oil is hot and shimmering, place the chicken in the pot. Skin side down if using skin on chicken. Allow to cook on both sides for about 3 minutes. Transfer to a plate.
  3. Once chicken is removed from the pan, keep on the heat and add the 2 tablespoons of butter, toss in the onions and garlic. Cook about 3-5 minutes or until the onions turn soft and translucent.
  4. Toss in the risotto rice, stirring occasionally, about 2-3 minutes. You may find the rice starting to get toasty. Add in a 1/2 cup of the chicken stock or water, attempting to deglaze the pan. (You could also use white wine here…its great, try it out). After about 30 seconds, stir in the 4 cups of broth, 1 cup of milk, and bring to a simmer. Stir occasionally while heating.
  5. Once simmering, return the chicken to sit atop of the rice, pour in the juices from the chicken as well. Cover with a lid and carefully transfer to the oven. Cook for 20 minutes, after that, remove the lid, and cook for 10 more minutes.
  6. Once done, remove the pan from of the oven. Remove chicken to stir in the remaining items by placing them on a plate. Stir in the Parmesan, thyme, salt, pepper, and butter. If needed, thin out with milk or your desired consistency. Place the chicken back on top, remember to also pour in the juices on the plate and serve!

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