Excellent flavors and texture....I prefer to use chicken breasts over thighs but truly yummy!!
Risotto with Balsamic Glazed Chicken Thighs
- 4 skinless, boneless chicken thighs, rinsed and patted dry
- 1 cup grape tomatoes, halved
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 2 teaspoons chopped fresh marjoram, divided
- 2 teaspoons chopped fresh rosemary, divided
- 3 tablespoons olive oil, divided
- 4 to 5 cups low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 small red onion, diced
- 2 garlic cloves, minced
- 1 1/2 cups uncooked Arborio rice
- 1/4 cup white wine (such as Chardonnay)
- 1 cup firmly packed arugula leaves, washed and drained
- 1/2 cup grated Parmesan cheese, divided
- 1. Toss chicken in a large bowl with next 4 ingredients and 1 teaspoon each marjoram and rosemary.
- 2. Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Add chicken, reduce heat to medium, and cook 6 to 7 minutes per side or until a thermometer inserted into the thickest portion registers 165°. Remove chicken from pan, cover loosely with foil, and set aside. Add tomato and any remaining marinating liquid to pan, and cook, stirring constantly, 2 minutes or until tomato skins just begin to shrivel. Remove tomato from pan, cover loosely with foil, and set aside.
- 3. Bring broth to a boil in a 3-quart saucepan over medium-high heat. Turn off heat, cover, and keep warm.
- 4. Heat remaining olive oil and butter in the same sauté pan over medium heat until butter melts. Add onion, and sauté, stirring frequently, 2 minutes or until tender and translucent. (Do not scrape bottom of pan.) Add garlic, and sauté, stirring constantly, 1 minute more.
- 5. Add rice, and cook, stirring constantly, 2 minutes or until grains are well coated and the outsides turn translucent. (Do not let rice brown.) Add white wine, and cook 30 seconds or until most of it evaporates.
- 6. Add 1 cup chicken broth, and stir constantly until mostly absorbed. 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.
- 7. Stir in arugula, 1/4 cup Parmesan, remaining herbs, and any collected juices from the chicken. 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. Add a little more chicken broth if the risotto gets too dry. Serve risotto warm, topped with chicken, tomato, and remaining Parmesan.
- Kitchen Confidential: Sara's Secrets for Perfect Risotto:
- 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.
- The rice: Once the rice turns glossy and translucent, it is fully coated with olive oil and butter and ready for the liquid.
- 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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