Ingredients

1/2 tbsp olive oil

2 lb / 1 kg chicken thighs, skin on and bone in (5 pieces) (Note 1)

2 – 3 tbsp Lemon Pepper Seasoning (Note 2)

2 tbsp butter

4 garlic cloves, minced

1 onion, finely diced

1 1/2 cups risotto rice 

1/2 cup white wine 

4 cups chicken broth 

1 cup milk (I almond milk)

1/2 tsp salt

Black pepper

Toppings

1 cup freshly grated parmesan 

Fresh thyme leaves, or finely chopped parsley, chives or oregano (optional)

Instructions 

 

1. Preheat oven to 350F
2. Coat chicken with Lemon Pepper Seasoning, using most of it on the skin.
3. Heat olive oil over medium heat in a large oven proof fry pan.
4. Place the chicken in the pan skin side down. Cook for 3 minutes on each side until browned.
5. Remove chicken onto a plate. Discard excess oil in the pan and wipe the pan with a paper towel.
6. Return the pan to the stove, still on medium high.
7. Melt butter in the pan. Add garlic and onion and cook for 2 minutes or until onion is translucent.
8. Add rice and stir until the grains turn from white to translucent. Add wine and cook for 1 to 2 minutes, or until the wine is mostly evaporated.
9. Add chicken broth, milk, salt and pepper. Bring to a simmer on the stove. Give it a quick stir then place the chicken on top of the rice (pour juices on the plate in too). Then place a lid (or foil) on the pan and transfer to the oven.
10. Bake for 20 minutes with the lid on. Remove the lid and return to the oven for another 10 minutes, or until the rice is firm but just cooked (not mushy!) and the chicken is crispy.
11. Serve immediately, with fresh thyme leaves and extra parmesan, if desired.