Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Wash and dry the
Tyson® Chicken Thighs (4)
. Rub with
Olive Oil (3 Tbsp)
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 (6 cups)
to a pot and bring to a simmer. Keep hot over the stove.
Step 4
Heat the
Butter (2 Tbsp)
and
Olive Oil (2 Tbsp)
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 (2 cups)
and toss to coat in the fat. Cook for a minute to toast.
Step 6
Add the
Dry Cooking Wine (1 cup)
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
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 (1/2 cup)
and
Granulated Sugar (1/2 cup)
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.
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