Skillet Roasted Chicken Thighs with Roasted Bell Peppers

Ingredients for Risotto 

• 2-3 tablespoons of the chicken grease left in the skillet after the thighs are cooked 
• 3 shallots, peeled and finely chopped
• 1 1/3 cup roasted red pepper, rough chopped (you can also buy store jarred)
• 1 1/2 cups arborio rice
• 1 cup dry white wine
• 4 cups hot chicken broth
• 1/2 cup grated Parmesan cheese
• 1/4 cup green onions, copped
• Maldon Sea Salt
• Red pepper flakes

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.