Rosemary-Oregano Chicken with Risotto and Peas

Makes 4-6 servings

Ingredients

6 chicken thighs, with the bones and skin on

2-3 tsps dried rosemary

2-3 tsps dried oregano

1 tb lemon juice

Salt and pepper

Olive oil

4-6 cups chicken broth

3 tbs butter

1 onion, diced

2-3 garlic cloves, minced

2 cups arborio rice

1/3 cup white wine (optional)

1 cup frozen peas

2-3 cups Parmigiano-Reggiano cheese, grated.

Heirloom cherry tomatoes, parsley and balsamic glaze to garnish

1. Preheat the oven to 375F. Line a baking tray with parchment paper. Set aside.

2. Season the chicken on both sides with the dried rosemary, dried oregano, salt, pepper and lemon juice. In a pan over high heat with olive oil, sear the chicken until browned on both sides. Transfer the chicken onto the baking tray and cover with tin foil. Bake for about 40 minutes, and remove the tin foil about 10 minutes before it’s done.

3. In a pot, heat the chicken broth. In another pot, melt the butter over medium-high heat, and saute the onion and garlic for about 3 minutes. Add in the rice and slightly toast the rice, for about 2 minutes. Make sure you are consistently stirring. Deglaze the pot with white wine if you are adding in white wine. Using a ladle, pour about 1 cup of chicken broth into the rice mixture. Interchange between stirring the mixture and adding the chicken broth. This should take about 20 minutes. Add in the frozen peas and continue to cook for another 5-8 minutes. Turn the heat off, and fold in the cheese.

4. The chicken should finish cooking around the same time as the risotto. Plate the risotto and chicken, and garnish with tomatoes, parsley and balsamic glaze. Enjoy!