Healthy? Check. Impressive looking? Double check. Delicious? Fucking check check checkity check! This dish checks all the boxes, and it’s also so quick and easy, you’ll think it’s magic.
Ingredients for the Chicken:
- 4 chicken thighs
- 6-8 slices of bacon (don’t use flavored or thick cut!)
- 1/4 cup brown sugar
- 1/2 tbsp salt
- 1 tsp fresh ground black pepper
- 1 tsp garlic powder
- 2 tsp smoked paprika
- 1/4 tsp onion powder
Ingredients for the Risotto:
- 1 cup arborio rice
- Olive oil (the good shit)
- 3 cloves garlic, finely diced
- 1/4 cup tomato paste
- 1/3 cup dry white wine
- 5 cups vegetable stock
- 1/2 cup diced fresh tomatoes (without seeds)
- 8-10 fresh basil leaves, ripped into smaller pieces
- 1/4 cup parmesan cheese, grated
Steps:
- Preheat the oven to 375F
- In a small bowl, mix together the brown sugar along with all of the spices needed for the chicken
- Season both sides of each chicken thigh with the combined spice mix
- Wrap each seasoned thigh with a slice of bacon, trying to fully cover the chicken
- Place the wrapped thighs bacon-seam-side down on a greased cooking sheet
- Sprinkle any remaining spice / sugar mixture on top of the wrapped chicken
- Bake in the oven for about 30 minutes
- In a medium sauce pot, heat the veggie stock until just before boiling – keep this warm throughout the risotto cooking process
- In a large skillet on medium heat, add 1.5 tbsp olive oil
- Once the oil is heated, add in the garlic, rice, and tomato paste, stir and cook until the rice and garlic start to toast, about 2 minutes
- Add the white wine and continue cooking until the wine is fully absorbed
- Begin adding the broth, one ladle at a time, stirring after each add to fully disperse the liquid and cook until it is absorbed back into the rice (use the ‘moses’ technique!)
- Continue adding stock and cooking for about 20-25 minutes, until the rice is suspended in a thick sauce
- With the last ladle of stock, also add in the diced tomatoes, half of the parmesan and half of the basil, and salt and pepper to taste
- Continue cooking for one more minute
- Remove from heat, add in the remaining parm and basil and serve hot!
- Plate with the chicken and risotto and enjoy!
P.S. For an extra creamy risotto, you can use 2-4 oz of mascarpone instead of the parmesan – it adds an extra creamy and decadent taste! Be sure to also season well, as you won’t get the salt from the parm
Honey Badger's Kitchen 