Wednesday, December 14, 2011

Chicken Cacciatore Risotto

1 lb skinless chicken thighs, washed and trimmed
1 tablespoon olive oil
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon rosemary
salt & pepper
1/2 medium onion, chopped
3 cups chicken stock
1 14.5 oz. can diced tomatoes
1 cup arborio rice
3/4 cup Merlot
Grated Parmeasan cheese 
Parsley

1. Combine all spices in small dish. Add olive oil and chicken to skillet. Sprinkle spice mixture on chicken, coating each piece evenly. Cook on medium low 10 minutes per side. After 20 minutes, add chopped onions and cover, cooking on low until chicken is no longer pink and completely cooked. Remove chicken from pan.

2. In a medium size saucepan, combine chicken broth and tomatoes. Bring to a boil and simmer.

3. Meanwhile, add arborio rice to skillet and cook on medium until translucent, stirring constantly. Decrease heat to medium low and add wine, stirring constantly until wine is almost absorbed. Add 2 ladles of chicken broth/tomato mixture to rice mixture. Stir constantly until most of the liquid is absorbed. Continuing adding ladles of chicken broth, 1 or 2 at a time until rice is al dente.

4. Remove from heat and sprinkle with parsley and Parmesan cheese.


Recipe adapted from Pink Parsley

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