Roasted Red Pepper Risotto & Garlicky Chicken Thighs

Put the stock in a small saucepan, bring it to a boil, then put heat on medium-low to keep it warm until later.

Season the chicken to taste with salt and pepper and set it on a plate.

In a large skillet, heat oil over medium heat. When hot, add garlic and sauté for a minute. Then layer chicken thighs over the garlic pieces. Brown chicken on both sides. When cooked through (it should take roughly 4-5 minutes per side depending on the thickness of the meat, and internal temperature should be 165 F) remove chicken from pan, put it on a clean plate and wrap in foil to keep warm.

While chicken is browning, use a blender or food processor to puree 4 large pieces of the marinated roasted red peppers, or enough to yield 1 cup of puree. Set aside.

Add chopped onion into the pan with the chicken drippings and cook until translucent, about 3-4 minutes. Add rice and thyme, stir to coat well. Add 1 cup of hot stock, stirring constantly until absorbed into the rice. Then repeat this twice with two more cups of stock. Add pepper puree and butter, stir well to incorporate. Add last cup of stock and grated Parmigiano-Reggiano, stir well and remove from heat. Taste, adjust seasoning if necessary and let it sit 5 minutes.

Slice chicken, serve with risotto and top with additional grated cheese.

Makes 4 large servings.