Think of the flavors of Tuscany and you think hearty and warm! Red wine, garlic, sun-dried tomatoes, Pecorino cheese, hearty braised chicken thighs & fragrant herbs such as rosemary, sage and parsley…Now combine all these flavors in one dish and you have a lovely Tuscan Chicken Risotto. Early Fall comfort food to warm you up on this cool Saturday…
Tuscan Chicken Risotto
4 chicken thighs, bone-in
1 tablespoon fresh chopped rosemary, divided
1 tablespoon fresh chopped sage, divided
1/4 cup fresh chopped parsley, divided
2 tablespoons extra virgin olive oil, divided
4 minced garlic cloves, divided
1 large yellow onion
1 tablespoon butter
1 1/2 cups Arborio Rice
7.5 oz Sun-dried tomatoes in olive oil (save oil), chopped
32 oz chicken stock
1 cup Pecorino cheese, shredded
In a medium-sized Dutch Oven place the chicken thighs, half of the rosemary, sage, parsley and garlic. Drizzle with one tablespoon olive oil and cook on medium heat 45 minutes with lid on; occasionally turning chicken.
Remove chicken and set on platter to cool. When chicken is cooled cut into bite-sized pieces. Meanwhile, in the same Dutch Oven, heat remaining tablespoon olive oil on medium heat. Add in the onion, remaining rosemary, sage, parsley and garlic. Season with salt and pepper. Sauté 8 minutes until onion is tender.
Add the tablespoon of butter, Arborio Rice and chopped sun-dried tomatoes. Pour in 1-2 tablespoons of the reserved sun-dried tomato olive oil. Sauté a few minutes on medium heat.
Slowly add the chicken stock to the Arborio rice – 1/2 cup at a time; stirring occasionally. This should take about 20 minutes – allowing the rice to slowly become tender and creamy. Add the diced braised chicken into the risotto around the time you add the final cup of chicken stock. When the stock has been fully absorbed stir in the Pecorino cheese.
Serve in bowls and top with additional Pecorino cheese. Dig in and Enjoy a hearty Tuscan meal!