Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Wash and dry the
Bone-in, Skin-on Chicken Thighs (4)
. Rub with
Olive Oil (45 mL)
and sprinkle with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Place in roasting pan with
Garlic (3 cloves)
and bake 30 minutes.
Step 3
While chicken cooks, prepare the risotto. Add the
Low-Sodium Chicken Stock (1.4 L)
to a pot and bring to a simmer. Keep hot over the stove.
Step 4
Heat the
Butter (30 g)
and
Olive Oil (30 mL)
in a nonstick skillet over medium heat. Using a skillet or saute pan will help risotto cook evenly opposed to a pot.
Step 5
Add the
Garlic (2 cloves)
and cook until fragrant, a little less than a minute. Add the
Arborio Rice (395 g)
and toss to coat in the fat. Cook for a minute to toast.
Step 6
Add the
Dry Cooking Wine (240 mL)
and cook until absorbed, 2 minutes. Add one cup of the stock, stirring and cooking until fully absorbed.
Step 7
Keep adding the stock one cup at a time until fully absorbed in each addition. Build flavor with
Salt (to taste)
and
Ground Black Pepper (to taste)
as well as
McCormick® Garlic Powder (to taste)
throughout. The process should take 18-20 minutes.
Step 8
When the chicken is done, remove it from the pan and shred the chicken meat from bone and reserve.
Step 9
For the reduction, combine the
Balsamic Vinegar (120 mL)
and
Granulated Sugar (100 g)
in a small saute pan. Bring to a boil then reduce to a gentle simmer. Reduce for 5-7 minutes until thick and syrupy.
Step 10
Once the risotto is done, toss in the shredded chicken, squeeze out the roasted garlic, and top with
Parmigiano-Reggiano (to taste)
,
Fresh Basil Leaves (4)
, and balsamic reduction.
