Ingredients
- 600 g boneless skinless chicken thighscut into large chunks
- 0.5 tsp freshly ground black pepper
- 1.5 tsp fine sea salt
- 15 g fresh flat-leaf parsleychopped
- 60 g parmesan cheesefinely grated
- 150 g frozen peas
A one-pan weeknight risotto that uses chicken thighs browned in the same pan, so all the sticky bits end up in the rice.
Prep
15 mins
Cook
40 mins
Servings
4
Per serving
£2.60
Difficulty
easy
Season the chicken with half the salt and the pepper. Heat 2 tbsp oil in a wide, heavy pan and brown the chunks in two batches over a high heat, 4 minutes a side, until properly coloured. Lift onto a plate.
Do not crowd the pan. Grey chicken means no fond, and the fond is the whole point of cooking this in one pan.
Turn the heat down. Add the remaining oil, half the butter, the onion, celery and rest of the salt and cook for 8 minutes, scraping the brown bits off the base as the vegetables release their moisture. Add the garlic and thyme sprigs for a minute.
Stir in the rice, toast for 2 minutes, then add the wine and let it cook away.
Return the chicken and any juices to the pan. Start adding hot stock a ladle at a time, stirring regularly, for about 18 minutes.
When the rice is nearly done, stir in the peas and cook for 3 minutes more. Fish out the thyme stalks.
Off the heat, beat in the remaining butter, the parmesan and the lemon zest and juice. Rest for 2 minutes, then stir through the parsley and serve.