Roasted Chicken with Risotto and Caramelized Onions
Ingredients
Mom's Chicken Cacciatore
Simple Whole Roasted Chicken
Roasted Chicken Broth
How to Make Caramelized Onions
Quick Chicken Piccata
Basil Chicken Over Angel Hair
Roasted Chicken Breasts
Herbes de Provence Roasted Chicken & Potatoes
Juicy Roasted Chicken
How to Cut Onions
Battle of the Butter: Salted vs. Unsalted
Types of Cooking Oil
Types of Salt
How to Bone a Chicken Breast
Original recipe makes 4 servings Change Servings
4 tablespoons olive oil, divided
1 onion, chopped
1/4 cup balsamic vinegar
1 1/2 cups uncooked Arborio rice
1/4 cup dry white wine
7 cups hot chicken broth
2 tablespoons butter
2 cups chopped cooked chicken breast
salt and pepper to taste
2 tablespoons chopped fresh thyme
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Directions
Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside.
Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes.
Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.
Ingredients
Mom's Chicken Cacciatore
Simple Whole Roasted Chicken
Roasted Chicken Broth
How to Make Caramelized Onions
Quick Chicken Piccata
Basil Chicken Over Angel Hair
Roasted Chicken Breasts
Herbes de Provence Roasted Chicken & Potatoes
Juicy Roasted Chicken
How to Cut Onions
Battle of the Butter: Salted vs. Unsalted
Types of Cooking Oil
Types of Salt
How to Bone a Chicken Breast
Original recipe makes 4 servings Change Servings
4 tablespoons olive oil, divided
1 onion, chopped
1/4 cup balsamic vinegar
1 1/2 cups uncooked Arborio rice
1/4 cup dry white wine
7 cups hot chicken broth
2 tablespoons butter
2 cups chopped cooked chicken breast
salt and pepper to taste
2 tablespoons chopped fresh thyme
Check All Add to Shopping List
Directions
Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside.
Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes.
Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.
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