Italian Risotto Chicken

Italian Risotto Chicken



6-8 Chicken Thighs
3 Tbs Oil, divided
Salt & Pepper, to taste
2 Tbs. Sweet Paprika
1 Cup Arborio Rice
1 & 1/2 cups White Wine
2 Yellow Onions, sliced into half moons
1 Cup Grape Tomatoes, sliced in half
2 Tbs. Thyme, chopped plus extra for topping
4 Tbs. Parsley, chopped, plus extra for topping
2 Tbs. Italian Style Soffrito Seasoning, divided
8 Garlic Cloves

Preheat oven to 350. Heat up a large skillet over medium high heat. Add 2 tablespoons of oil to pan. Season Chicken Thighs with the remaining Oil (I used Olive for this part), Salt, Pepper and Sweet Paprika. Once oil is hot and shimmering, add Chicken Thighs in a single layer. Sear until the chicken no longer sticks to the pan and has taken on a bit of color. Flip and sear for a few more minutes on the other side. Remove Chicken from pan and set aside. Do not clean out your pan. Add in Arborio Rice and toast the rice until its coated with the fat left over from the chicken and slightly browned (about 4 minutes). At this point if the rice is sticking, deglaze the pan with some of the White Wine. You should be adding the wine in gradually and stirring like you would in a risotto. Next add in the Onion, Tomatoes, Thyme and Parsley with some salt to taste. Keep stirring and adding in more wine as needed. Once everything has come together you can add the rest of the wine and the Soffrito Seasoning and mix once again. Place the Garlic Cloves on top of the rice. Add the Chicken Thighs back in on top of the Garlic. Arrange remaining whole herbs on top of the rice. Add a drizzle of the remaining Olive Oil and Soffrito Seasoning to the tops of the chicken. Add water until the rice is covered or to the bottoms of the chicken (approx. 1 cup depending on the size of your pan). Bake covered for 1 hour. Uncover and broil for 5 minutes or until the chicken skin starts to bubble. Enjoy!




Comments

Popular Posts