I know it’s kind of old school, but I have really been on a risotto kick recently. It started when my brother and I made dinner for my mom’s birthday in January. Then we had friends over for dinner last weekend, and I made risotto to go with our steaks. I had leftover arborio rice in the pantry, and thought I would make it again for our dinner one night this week. I recorded the process, and will put it on my instagram story later today! It helps to see the video. This is a classic risotto, but you can make it fancier by added parmesan or even sautéed mushrooms (my favorite!). The pan-roasted chicken thighs are simple, yet really impressive and a crowd-pleaser. Keep this recipe around for your next dinner party, or when your in-laws are visiting!
My brother has recently taught me how to make a steak in the cast iron skillet, and I used one of his tricks for steak to help with the chicken. Heating the skillet in the oven before placing it on the stove really helps to heat it evenly. Just be careful because the handle will be very hot!
Risotto can seem intimidating, but it is really quite straight-forward. My boys LOVE it as well. Davis told me it tasted like macaroni and cheese rice. 🙂
Be sure to check my instagram today! I’ll walk through the whole process of the risotto and the chicken. And I will try to save the videos to my highlights.
Creamy Risotto with Pan-Roasted Garlic Rosemary Chicken Thighs
This post all about roasted vegetables gives details of how I roast brussels sprouts.
| Servings |
side dish servings
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- 2 garlic cloves minced
- 2 shallots chopped small
- 2 Tbsp ghee or butter
- 3/4 cup Arborio rice
- 1/3 cup white wine
- 3 1/2-4 cups chicken stock
- salt and pepper to taste
- Parmesan cheese optional
Ingredients
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- Pour the chicken stock in a pot and bring to a slow boil. Reduce to a simmer and leave on the stove.
- In another larger-bottomed pot, heat the ghee or butter. Add the shallots and garlic and cook until softened and the shallots are translucent.
- Add the rice and stir. Let that cook for a couple of minutes. The rice may start to smell slightly toasty.
- Pour in the wine and stir while that cooks. Let that cook until the rice absorbs all of the wine.
- Stir in a ladle-full of the warmed stock into the rice and stir well. Stir throughout as the rice absorbs the stock.
- Add another ladle-full of stock to the rice and stir well as it cooks. Continue repeating this process until the stock is gone and the rice has gotten softer and creamy. The rice should be just barely al dente. If it has too much of a bite to it, heat up some more stock and add it to the rice in the same way as earlier.
- Season with salt and pepper.
- Optional: Stir in a small handful of parmesan cheese.
| Servings |
people
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- 5 boneless chicken thighs
- extra virgin olive oil
- 3 garlic cloves minced
- 4 sprigs rosemary chopped small
- salt and pepper
Ingredients
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- Preheat the oven to 375 degrees.
- Drizzle the chicken thighs with olive oil (just enough to barely coat the meat). Season with salt and pepper on both sides, and sprinkle the rosemary and garlic on each side.
- Place the cast iron skillet in the oven for 8-10 minutes. Carefully remove from the oven - remember the handle will stay hot! Add a little bit of olive oil to the skillet and heat over medium-high heat on the stove.
- Add in the chicken thighs. Cook until they are golden brown on each side.
- Place the skillet, with the chicken, back in the oven for 5-7 minutes, or until the chicken is cooked through. I often use a digital thermometer to check the internal temperature of chicken. You want it to be at least 165 degrees.
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