Créé avec l’IA
Chicken Thighs with Broccoli and Mushroom Risotto
60 min 296 kcal par portion Avancé
Ingrédients
4 Portions
- chicken thighs4 pieces
- broccoli florets2 cups
- sliced mushrooms1 cup
- Arborio rice1 cup
- chicken broth4 cups
- olive oil1 tablespoon
- garlic, minced1 teaspoon
- salt1 teaspoon
- black pepper1 teaspoon
- Parmesan cheese1 tablespoon
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Season the chicken thighs with salt and black pepper.
- 3
In a large oven-safe skillet, heat the olive oil over medium-high heat.
- 4
Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side.
- 5
Remove the chicken from the skillet and set aside.
- 6
In the same skillet, add the minced garlic and sliced mushrooms. Sauté for 2-3 minutes until the mushrooms are tender.
- 7
Add the Arborio rice to the skillet and stir to coat the rice with the oil and mushroom mixture.
- 8
Gradually add the chicken broth, one cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
- 9
Once all the broth is absorbed and the rice is creamy, stir in the broccoli florets.
