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Braised chicken thighs in tomato sauce over risotto, topped with black olives, Parmesan cheese and fresh basil.
Yield: 4 Servings
Chicken Thighs Cacciatore
4 small boneless skinless chicken thighs (about 1 1/4 pounds total)
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1 cup thinly sliced button mushrooms
1 cup chopped yellow onions
1 cup chopped green bell peppers
2 tablespoons very finely chopped garlic
1/2 cup white wine
1 cup marinara sauce
2 tablespoons chopped fresh basil
Risotto
1 teaspoon olive oil
1 tablespoon very finely chopped shallots or onions
3/4 cup arborio rice
2 1/4 cups low-sodium chicken stock
Chicken Cacciatore Risotto Bowl
2 cups Risotto
4 Chicken Thighs Cacciatore
1/4 cup sliced black olives, drained
4 teaspoons shredded Parmesan cheese
1/4 cup thinly sliced fresh basil
Gluten, Milk, Sulphites, Wheat
Nutritional InformationTo Prepare Chicken Thighs Cacciatore:
Preheat the oven to 350 degrees Fahrenheit. Place the chicken in a medium bowl. Coat both sides of the chicken with flour. Season the chicken with salt and pepper. Heat the oil in an oven-safe skillet or pot with a lid or over medium-high heat. Add the chicken and sear for 3 to 4 minutes until lightly browned. Flip the chicken and add the mushrooms, onions, green peppers, and garlic to the pan. Cook for 3 to 4 minutes, stirring occasionally. Reduce the heat to medium if needed to prevent burning. Carefully add the white wine and gently stir up the browned bits from the bottom of the pan. Add the marinara sauce and remove the pan from the heat. Cover the pan with foil. Bake for 30 to 40 minutes at 350 degrees Fahrenheit or until the chicken is tender, with a minimum internal temperature of 165 degrees Fahrenheit. Sprinkle the fresh basil over the chicken. Keep warm until ready to enjoy.
To Prepare Risotto:
Heat the oil over medium heat in a heavy-bottomed pot. Add the shallots and sweat for 3 to 5 minutes, stirring occasionally, until the shallots are translucent. Add the rice and stir to coat well. Cook for 1 to 2 minutes until the rice is just toasted and fragrant. Reduce the heat to medium-low. Gradually add the stock in half-cup increments, stirring frequently. Only add more liquid once the first amount is completely absorbed. Note: This technique will make the risotto creamy and tender. Continue adding stock and stirring until the rice is completely tender and creamy. Keep warm until ready to use.
To Assemble Chicken Cacciatore Risotto Bowl:
Place 1/2 cup risotto in the bottom of each bowl. Place one chicken thigh in each bowl over the rice and divide the sauce evenly among all four bowls. Top the chicken cacciatore with 1 tablespoon of sliced black olives and 1 teaspoon of shaved Parmesan cheese. Garnish each bowl with 1 tablespoon of fresh basil. Enjoy immediately!
Chef Tips:
You can make chicken cacciatore up to three days ahead of time. It will also freeze well in individual portions. Ensure that any reheated foods reach a minimum internal temperature of 165 degrees Fahrenheit. For maximum flavor, wait to add the fresh basil until you are ready to enjoy your meal.
– You can replace the white wine with a blend of two parts water and one part lemon juice.
