40 minutes
A hearty and aromatic dish combining herbed chicken, creamy risotto, and a hint of white wine.
Whole Chicken, cut into 8 pieces (4 breast pieces, 2 drumsticks, 2 thighs), trimmed, wings discarded
0 lb
to taste
to taste
tablespoons
Onion, chopped fine
each
Garlic, minced
cloves
Long Grain White Rice
cups
cups
Diced Tomatoes, drained with ½ cup juice reserved
0 oz
cups
Flat Leaf Parsley, chopped
cups
1. Prepare and Season Chicken
Begin by patting the chicken pieces dry with paper towels and seasoning them generously with salt and pepper. This step is crucial as it ensures the chicken browns properly, giving it a beautiful golden crust.
2. Brown Chicken
Heat the olive oil in a Dutch oven over medium-high heat until it’s just smoking. Carefully place the chicken pieces skin side down in the pot and cook until the skin is well browned, which should take about 6-8 minutes. Flip the chicken pieces so they are skin side up and cook for an additional 3 minutes until lightly browned. Transfer the chicken to a plate and set aside.
3. Cook Onion and Garlic
Pour off all but 2 tablespoons of fat from the Dutch oven, then add the chopped onion. Cook the onion over medium heat, stirring often, until it is softened, about 5 minutes. Add the minced garlic and cook for around 30 seconds until it becomes fragrant.
4. Add Rice
Next, add the rice to the pot and stir frequently for about a minute, ensuring each grain is coated with the oil and glistening. This step helps in achieving a creamy texture for the risotto.
5. Add Liquid and Chicken
Pour in the water, diced tomatoes along with the reserved juice, white wine, and 1 teaspoon of salt. Make sure to scrape up any browned bits from the bottom of the pot to incorporate all the flavors. Nestle the chicken thighs and drumsticks into the pot, bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 15 minutes.
6. Add Chicken Breast
After 15 minutes, add the chicken breast pieces to the pot and give the ingredients a gentle stir. Cover the pot again and continue to simmer for another 10-15 minutes, until both the rice and chicken are tender.
7. Finish and Serve
Finally, stir in the chopped fresh parsley, cover the pot, and let it sit for 5 minutes to allow the flavors to meld. Serve this hearty and aromatic dish immediately, savoring the delicious combination of herbed chicken, creamy risotto, and a hint of white wine.
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