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Balsamic chicken and pesto risotto
This dish embraces that by using chicken in two ways and setting flavours off against each other which results in a comforting, harmonious dish.
YIELDS
4
Ingredients
Balsamic Chicken
- 4 chicken legs and thighs, skin on and bone-in (see note in preparation)
- 1 cup (240 ml) vegetable oil, plus 2 tablespoons (30 ml)
- Salt and pepper, to season
- 1 cup (240 ml) aged balsamic vinegar
Basil Pesto Risotto
- 2 tablespoons (30 ml) olive oil
- 3 shallots, peeled and minced
- 5 cloves of garlic, minced
- 1 1/2 cups (350 ml) Arborio rice
- 1 cup (240 ml) white wine
- 1 1/2 quarts (1 1/2 L) low-sodium chicken stock, kept warm over medium low heat
- 1/2 cup (120 ml) store-bought basil pesto with pine nuts
- 1/4 cup (60 ml) butter, cold, cubed
- 1/4 cup (60 ml) Parmigiano Reggiano
- Black pepper and salt, to season
Directions
Balsamic Chicken
- Preheat oven to 350° F (175° C)
- Using a boning knife and starting from the flesh side, remove the bone from the thigh, leaving the bone in the drumstick, and leaving the thigh meat attached to the drumstick as well. Remove one inch of meat from the end of the drumstick. With a paper towel, wipe away any meat remaining on the bone to “French” it. Pull the chicken skin away from the leg and thigh in one piece and reserve it. Repeat for the remaining thighs and legs. *You may ask your butcher to do this for you*
- Lay the legs and thighs cut side up in a shallow dish and season all over with salt and pepper.
- Drizzle one-quarter cup of the balsamic over the flesh. Fold the thigh meat over itself and tie it with three short pieces of butcher twine. Repeat with the other thighs.
- Flip the tied meat over, and drizzle with another one-quarter cup of balsamic vinegar.
- Heat the remaining two tablespoons of oil in a cast iron pan over medium-high heat. Sear chicken presentation side down for one to two minutes. Flip and sear the other for one to two minutes as well.
- Transfer chicken to a baking tray, brush with a one-quarter cup of balsamic, and bake for 15 to 20 minutes.
- Pour the remaining balsamic vinegar over the chicken and return to oven for 15 to 20 more minutes, or until internal temperature reads 165° F (75° C).
- Allow chicken to rest for five minutes.
Basil Pesto Risotto
- While the chicken bakes, heat oil in a high-sided pan over medium heat. Add shallots and garlic, cooking for two minutes.
- Add rice and stir. Toast rice for one to two minutes.
- Add white wine and bring to a simmer. Reduce wine by half, around one to two minutes.
- Add one ladle of chicken stock at a time and cook while stirring until the pan is almost completely dry before adding the next ladle.
- Once three-quarters of the stock has been used, check the texture of the rice. It should be slightly al dente.
- Remove the pan from heat, stir in basil pesto, then begin swirling in butter, one cube at a time.
- Fold in the cheese, and season with black pepper, adding salt only if needed.
Assemble
- Spoon around one cup of risotto on each serving plate. Place rested but still warm chicken legs and thighs over the top.
- Serve immediately. Enjoy!
