Ingredients: |
Ingredients: 3 Tbsp. Lemon Pepper
1 Tbsp. Paprika
2 cloves Garlic, minced
1 Tbsp. Olive Oil
2 lbs Chicken Thighs with Skin ( I use a pack of 4 or 5)
4 Tbsp. Butter
1 Yellow onion, diced
4 cloves Garlic, minced
1 1/2 cup Arborio Rice
1/4 cup White Wine
4 cups Chicken Broth
1 1/2 cup Milk
Pepper to taste
1 cup Parmesan
1/4 cup Parsley
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Directions: |
Directions:Preheat oven to 350ºF
Combine lemon pepper, paprika and 2 cloves garlic in a small bowl. In a large oven-proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. Cook for 3 minutes, turn the heat up to medium high and cook for an additional 2 minutes. Turn the chick over and cook for another 3-4 minutes. Remove chicken from the pot and set aside. (Don't worry! It will finish cooking when you put it in the oven.)
With a paper towel, carefully wipe out the excess fat, leaving the seasoning. On medium high, welt 2 Tbsp. of butter in the pot and add the diced onions and 4 Tbsp. minced garlic. Cook until onions are translucent (1-2 minutes). Add the rice and stir until it becomes translucent (1-2 minutes). Pour in the white wine and let it cook until most of the wine has evaporated (about 2 minutes). Add the chicken broth, just 1 cup of milk, and a dash of pepper and stir. Bring to a simmer. Place the chicken back into the pot. Cover with a lid or foil and bake for 30 minutes. (Remove lid after 20 minutes).
Remove the chicken from the pot. Add the other 2 Tbsp. butter, parmesan, 1/2 cup milk and parsley to the rice. Stir until well combined. Return chicken to the top of the rice and serve. |
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