Brunch Entrees Lunch

Skillet Roasted Chicken Thighs with Roasted Bell Peppers

Ingredients for Risotto 

Making It

  • When you finish making the skillet chicken, remove the chicken and pour out all but two/three tablespoons of the remaining chicken grease. Scrape up, but leave in the skillet all of the chicken bits on the bottom. Put the skillet over a medium flame and add the rice shallot. Sauté until the shallots are translucent.
  • Lower the flame to a simmer, add the wine and red peppers and stir until the liquid is almost fully absorbed in the rice. Then do so with the chicken stock, one cup at a time, taking about twenty minutes in total. The rice should be creamy and al dente. No one likes mushy risotto, it is disgusting.
  • Take off the heat and add two tablespoons of butter, cheese, green onions and salt/red pepper flakes to taste. Plate the risotto and top with a chicken thigh.

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