Roasted Tomato Risotto with Braised Chicken Thigh
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
Freshly picked tomatoes make the perfect base for a creamy roasted tomato risotto and moist, braised chicken thighs.
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  • 2 medium tomatoes (sliced)
  • 1 cup cherry tomatoes
  • 1 tbsp olive oil
  • 2 sprigs of thyme
  • Salt & pepper
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  • 2 tbsp olive oil
  • 1 white onion (chopped)
  • 1 cup arborio rice
  • ½ cup dry white wine
  • 2 cloves garlic (minced)
  • 1 litre of stock (plus more if needed)
  • 4 large basil leaves (thinly sliced)
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  • 1 tbsp olive oil
  • 8 chicken thighs
  • 4 shallots (diced)
  • 4 cloves of garlic (minced)
  • 4 sprigs of thyme
  • ¾ cup dry white wine
  • 2 cups chicken broth
  • Salt & pepper
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  4. Spread sliced tomatoes on a baking sheet, drizzle with oil, lightly mixing around to spread oil, sprinkle with thyme, and generously season with salt & pepper.
  5. Roast at 350F for about an hour.
  6. Once roasted, allow to cool for about 15 minutes, then puree tomatoes.
  7. Roasted tomato puree can be made a day or two in advance, if desired.
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  11. Preheat oven to 425F.
  12. In a dutch oven, or heavy lidded pot, heat oil over medium-high heat. Season chicken with salt & pepper and cook until golden brown, about 5 minutes per side. Transfer to a plate.
  13. Add shallots and garlic to the pot, cooking about 2 minutes.
  14. Add thyme and white wine, bring to a boil, reduce heat, and simmer until reduced by ⅔, about 4 minutes.
  15. Add chicken back to pot, skin side up. Add brought, bring to a simmer, cover and transfer to the oven. Braise until chicken is cooked through, 20-25 minutes. Uncover, continuing to cook about 8-10 minutes until skin crisps up.
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  19. In a large pan on medium heat, add olive oil.
  20. Once warmed, add onions, sweating for about 5 minutes until softened and slightly translucent.
  21. Add rice to pan, stirring to mix with onions and oil, allowing to toast for about 5 minutes.
  22. Add the white wine, stirring until wine becomes absorbed by rice, then add tomato puree and garlic, continue to stir for 1-2 minutes.
  23. Begin adding stuck, about a ½ cup at a time, stirring continuously until absorbed, before adding more stock.
  24. Continue adding more stock until risotto is creamy, and rice is cooked al dente (the risotto should be creamy enough, that it will slowly spread out when spooned onto a plate).
  25. Mix in basil, and season to taste with salt & pepper.
  26. Spoon risotto on to plate, placing 2 chicken thighs on top of risotto, and grating a generous amount of parmesan onto the dish.
Recipe by The Adventures of Bob & Shan at