Best of British Bloggers: Oven Baked Chicken Thigh Risotto with Dom and Belleau Kitchen
Lavender and Lovage
Lavender and Lovage
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  • 7 greedy middle-class jews with one portion left-over for the next day…which, if you know 7 greedy middle-class jews, you’ll know is no mean feat“……well, there were no Jews present, and I am not sure if we all counted as middle class, but, it did feed four VERY greedy people and the plates were licked clean! The chicken thighs had lovely crispy skin and were succulent and moist inside – the rice was creamy and silky, whilst the vegetables were perfectly cooked and had taken all of the amazing chickeny, winey and Herby flavours – it was a delightful dish and one that I will be replicating over Christmas.
  • 8 chicken thighs
  • 1 teaspoon spicy Italian seasoning
  • 1 large onion – roughly chopped
  • large
  • 2 large carrots – roughly chopped
  • 1 small punnet of closed cup mushrooms (works out to roughly
  • 3 per person) – roughly chopped
  • 2 glasses of white wine or a splash of sherry
  • 500 g risotto rice – arborio rice is good
  • 4 pints vegetable stock
  • 40 minutes but turn the chicken halfway through at which point add the wine or a splash of sherry
  • 40 minutes check that the veg has started to roast and the chicken is browning, it may need another
  • 10 minutes or so and should be full of lovely chickeny juice
  • 40 minutes or until the rice is tender and the chicken is golden
  • 15 minutes or so



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