Risotto with Balsamic Glazed Chicken Thighs

Name: Risotto with Balsamic Glazed Chicken Thighs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters uncooked Arborio rice; 237 milliliters firmly packed arugula leaves, washed and drained; 2 Tbsps balsamic vinegar; 4 skinless, boneless chicken thighs, rinsed and patted dry; 2 teaspoons chopped fresh marjoram, divided; 2 teaspoons chopped fresh rosemary, divided; 2 garlic cloves, minced; 237 milliliters grape tomatoes, halved; 946 milliliters low-sodium chicken broth; 3 Tbsps olive oil, divided; 118 milliliters grated Parmesan cheese, divided; 0 teaspoons freshly ground pepper; 1 small red onion, diced; 1 teaspoons sea salt; 2 Tbsps unsalted butter; 59 milliliters white wine (such as Chardonnay)

Need a gluten free main course? Risotto with Balsamic Glazed Chicken Thighs could be an excellent recipe to try. One serving contains 787 calories, 33g of protein, and 40g of fat. This recipe serves 4. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 45 minutes. If you have grape tomatoes, pepper, onion, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

Toss chicken in a large bowl with next 4 ingredients and 1 teaspoon each marjoram and rosemary.

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Marjoram

Rosemary

Whole Chicken

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Bowl

Heat 2 tablespoons olive oil in a large saut pan over medium-high heat.

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Olive Oil

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Frying Pan

Add chicken, reduce heat to medium, and cook 6 to 7 minutes per side or until a thermometer inserted into the thickest portion registers 16

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Whole Chicken

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Kitchen Thermometer

Remove chicken from pan, cover loosely with foil, and set aside.

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Whole Chicken

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Aluminum Foil

Frying Pan

Add tomato and any remaining marinating liquid to pan, and cook, stirring constantly, 2 minutes or until tomato skins just begin to shrivel.

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Tomato

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Frying Pan

Remove tomato from pan, cover loosely with foil, and set aside.

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Tomato

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Aluminum Foil

Frying Pan

Bring broth to a boil in a 3-quart saucepan over medium-high heat. Turn off heat, cover, and keep warm.

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Broth

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Sauce Pan

Heat remaining olive oil and butter in the same saut pan over medium heat until butter melts.

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Olive Oil

Butter

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Frying Pan

Add onion, and saut, stirring frequently, 2 minutes or until tender and translucent. (Do not scrape bottom of pan.)

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Onion

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Frying Pan

Add garlic, and saut, stirring constantly, 1 minute more.

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Garlic

Add rice, and cook, stirring constantly, 2 minutes or until grains are well coated and the outsides turn translucent. (Do not let rice brown.)

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Grains

Rice

Add white wine, and cook 30 seconds or until most of it evaporates.

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White Wine

Add 1 cup chicken broth, and stir constantly until mostly absorbed.

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Chicken Broth

Add additional broth in 1-cup increments, stirring after each addition until most of the broth is absorbed. Stop adding broth when rice appears to be saturated. (You may not need all 5 cups broth.) Cook, stirring frequently, 20 to 25 minutes or until rice is tender and creamy but not mushy.

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Broth

Rice

Stir in arugula, 1/4 cup Parmesan, remaining herbs, and any collected juices from the chicken.

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Parmesan

Arugula

Whole Chicken

Herbs

Place chicken on top of risotto. Reduce heat to low, cover, and cook 2 to 3 minutes or until chicken is warmed through and arugula is wilted.

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Arugula

Whole Chicken

Add a little more chicken broth if the risotto gets too dry.

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Chicken Broth

Serve risotto warm, topped with chicken, tomato, and remaining Parmesan.

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Parmesan

Whole Chicken

Tomato

The spoon: A regular spoon will work, but a risotto spoon will get the tender results you're looking for. Rice passes through the spoon's hole instead of getting mashed.

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Rice

The rice: Once the rice turns glossy and translucent, it is fully coated with olive oil and butter and ready for the liquid.

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Olive Oil

Butter

Rice

The broth: Keep it hot! For maximum absorption and creamy texture, make sure the chicken broth is still hot when it's added to the risotto.

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Broth