Balsamic Baked Chicken Thighs with Creamy Parmesan & Monterey Jack Risotto

Ingredients

• Bone-in chicken thighs
• Boneless chicken thighs
• Balsamic soy marinade
• 1 cup Arborio or Carnaroli rice
• 4 to 5 cups low-sodium chicken broth, kept warm in a saucepan over low heat
• 1/2 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio; or broth with 1 tsp lemon juice)
• 1 medium shallot, finely minced
• 2 cloves garlic, minced
• 3 tbsp unsalted butter, divided (1 tbsp for sautéing, 2 tbsp cold for finishing)
• 1 tbsp olive oil
• 1/2 cup Parmigiano-Reggiano, freshly grated
• 1/2 cup Monterey Jack, freshly shredded
• Salt and freshly cracked black pepper, to taste
• 1 tbsp fresh flat-leaf parsley, finely chopped (optional, for garnish)

Method

1. 1

   Preheat the oven to 400°F (205°C) and line a heavy rimmed baking sheet with parchment paper or foil.

2. 2

   Place the bone-in thighs skin-side up on the baking sheet, leaving room for the boneless pieces, and roast for 18 minutes.

3. 3

   Pull the baking sheet out, add the boneless thighs to the empty side, and brush both cuts with a light coating of remaining marinade from the bowl (discard any leftover marinade after this step).

4. 4

   Return the chicken to the oven for 20 to 22 minutes until boneless thighs reach an internal temperature of 170°F (77°C) and bone-in thighs reach 175°F–180°F (79°C–82°C).

5. 5

   Rest the chicken on a cutting board for 5 minutes before slicing, reserving the rendered pan juices.

6. 6

   In a wide, heavy-bottomed saucepan or Dutch oven, heat 1 tbsp butter and 1 tbsp olive oil over medium heat. Add the minced shallot and cook until soft and translucent (about 3 minutes), then stir in the garlic and cook for 30 seconds until fragrant.

7. 7

   Add the Arborio rice and stir continuously for 2 minutes until the edges of the grains turn translucent and the center remains opaque white.

8. 8

   Pour in the white wine and stir constantly until the liquid is almost completely absorbed by the rice.

9. 9

   Add warm broth one ladle (about 1/2 cup) at a time, stirring frequently and waiting until the liquid is mostly absorbed before adding the next ladle, simmering for 18 to 20 minutes until the rice is al dente.

10. 10

    Remove the pot from the heat, add the remaining 2 tbsp cold butter, grated Parmesan, and shredded Monterey Jack, and vigorously beat for 1 minute until completely melted, creamy, and glossy.

11. 11

    Season to taste with salt and cracked black pepper, and let sit covered for 2 minutes to settle.

12. 12

    Spoon warm risotto into bowls, slice the chicken and fan across the top, and drizzle with rendered pan juices and optional chopped parsley.