This mouthwatering recipe features juicy roasted chicken seasoned with herbs and spices, served with creamy risotto cooked to perfection and topped with sweet caramelized onions. It is a comforting and satisfying dish that will impress your family and friends.
Ingredients
- 4 chicken thighs, skin-on
- Salt and pepper
- 1 tbsp olive oil
- 1 cup Arborio rice
- 4 cups chicken broth
- 1 onion, thinly sliced
- 2 tbsp butter
- 1/4 cup grated Parmesan cheese
- 1/4 cup white wine
- 1 tbsp sugar
- 1/4 cup balsamic vinegar
Directions
- Preheat the oven to 400°F.
- Season the chicken thighs with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 3-4 minutes per side. Transfer the chicken to a baking dish and roast in the preheated oven for 25-30 minutes, or until cooked through.
- In a separate saucepan, heat the chicken broth over low heat.
- In a separate large saucepan, melt butter over medium heat. Add the sliced onions and cook until caramelized, about 15-20 minutes. Sprinkle sugar over the onions and cook for an additional 5 minutes until caramelized. Deglaze the pan with balsamic vinegar and white wine, scraping up any browned bits.
- Add the Arborio rice to the onions and cook for 2 minutes, stirring constantly. Gradually add the warm chicken broth, 1/2 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Cook until the rice is creamy and al dente, about 18-20 minutes.
- Stir in grated Parmesan cheese and season with salt and pepper.
- Serve the roasted chicken thighs on a bed of creamy risotto, topped with caramelized onions.
- Enjoy your delicious roasted chicken with risotto and caramelized onions!
