Ingredients :
- 1 lb chicken thighs
- 1 lb favorite sausage
- 1 tbsp oil
- 3 tbsp lemon pepper seasoning
- 1 tbsp paprika
- 3 cloves garlic, minced
- 4 tbsp butter, halved
- 1 onion diced
- 5 cloves garlic, smashed
- 1 1/2 cup arborio rice
- 1/4 marsala (or other dry wine/sherry)
- 4 cups chicken stock
- 1 1/2 cups whole milk
- 1 cup parmesean, grated
- 1/4 cup parsley
Method :
- Preheat the oven to 350F
- Prepare the spice mix, combining the lemon pepper, paprika, and minced garlic
- Prep all your other ingredients
- Melt the oil (or your favorite fat) in a large dutch oven over medium-high heat
- Sear the chicken skin-side down and the sausage in the dutch oven.
- Sprinkle half the seasoning on top of the meat. Continue to sear for 3 min.
- Flip the meat to cook on the other side and sprinkle the remaining seasoning.
- Remove the meat from the dutch oven and set aside. Add the butter to the pan
- Scraping the bits up, when the butter is melted, add the onion and garlic and cook over medium until translucent.
- Deglaze the remainder of the pan with the marsala or whatever dry wine you have on hand.
- Add the rice and stir to coat. Toast the rice in the pan for 1 min
- Add the stock and 1 cup of the milk and stir. Reserve the remaining 1/2 cup for later.
- If you"re inclined this is a great place to add 1/2 tsp of msg to really bump the savoryness up.
- Nestle the chicken and sausage back into the pan
- Bake covered 10 min
- Remove cover and continue to bake 20 min more.
- Remove the dutch oven from the oven and turn the broiler on.
- Remove the meat from the dutch oven and place on a tray sprayed with nonstick spray. Broil 5 min to crisp chicken and sausage
- Add the remaining milk, remaining butter, cheese, and parsley to the risotto and stir to combine
- Plate the rice, laying the sausage and chicken on top
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