Sunday, November 23, 2008

Chicken with Risotto and Caramelized Onions

Earlier in the week I picked up a rotisserie chicken for dinner (from costco for $5. word.) I used the carcass to make chicken stock which I then used in this recipe. Good stuff.

1/2 onion, chopped
2 Tbs balsamic vinegar
3/4 C arborio rice
2 Tbs dry white wine
3 1/2 C chicken broth, heated
1 Tbs butter
1 C chopped cooked chicken
S&P, thyme

Saute the onions with some olive oil in a small pan over medium heat for 15-20 minutes, until they're sweet and caramelized. Take off the heat and add the balsamic. Set aside.

Heat some olive oil in a large pan over medium heat. Stire in the rice and heat for 2 minutes. Add the wine and lower the heat to medium low. Start adding the broth to the rice, about a half cup at a time, adding more as the rice absorbs it. It's important that you microwave the broth and add it hot or else it will mess with the way the rice cooks and it won't come out nice and creamy.

Meanwhile, in yet another pan, cook up some chicken breasts/strips. I marinaded mine in olive oil, balsamic vinegar, a little bit of lemon juice, oregano, thyme, salt and pepper, then cooked them up real quick in a hot cast iron pan.

Once the risotto is done, stir in the onion mixture, chopped up chicken, S&P and thyme.

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