Ingredients
The ingredients for this braised chicken recipe with risotto are pretty simple. Onion, carrots, celery and garlic are the classic soffrito used in Italian stews and braises. Chicken thighs are a fantastic, affordable source of protein and when slowly braised they are fall-apart tender. Tomatoes and a splash of red wine finish the sauce. For the risotto, you need to use a short grain rice, suitable for making risotto. I used Arborio rice but Carnaroli is another great option, if you can find it. The risotto is simply flavored with butter and Parmesan with a pinch of saffron making it a classic Risotto Milanese recipe. It is an expensive ingredient but you truly need a pinch. If you’d prefer not to use saffron but want the pretty yellow end result, use a pinch of turmeric instead. The flavors aren’t the same but it will give you a similar looking finished dish.
For the braised chicken Osso Buco
Chicken thighs. Can be substituted with bone-in chicken breasts or drumsticks. Onion. Carrots. Celery. Garlic. Crushed tomatoes. Red wine. Fresh thyme. Chicken stock. Salt and pepper.
For the risotto Milanese
Olive oil. Onion. Garlic. Risotto rice. White wine. Can be substituted with chicken stock. Chicken stock. Saffron. Butter. Parmesan cheese.
How to braise chicken
Can I make this in advance?
Make the braised chicken thighs a day in advance and reheat just before serving. I wouldn’t recommend making risotto ahead as it tends to get very starchy with time. You could cook the risotto half way then chill and finish cooking before serving, if you’re trying to get ahead for a dinner party, etc. Any leftovers can be kept in an airtight container in the fridge for up to 2 days and reheated in the microwave.
Braised chicken recipes
