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Ingredients
- 1-1/2 lbs. boneless, skinless chicken thighs
- 1 cup onion cut into 1-inch chunks
- 1 cup carrot cut into 1-inch chunks
- 1 cup celery cut into 1-inch chunks
- 2 plump garlic cloves, peeled
- 1/3 cup extra-virgin olive oil
- 1 Tbsp. kosher salt
- 1 bay leaf
- 1 cup dry white wine
- 5 cups hot chicken stock
- 2 cups Italian short-grain rice, such as Arborio
- For finishing:
- 2 Tbsp. butter, cut in pieces
- 3 Tbsp. chopped fresh Italian parsley
- 1/2 cup grated Grana Padano or Parmigiano-Reggiano,
- Trim any excess far from the chicken thighs, and cut them into 1-inch chunks
View Full Recipe at Comfy Cuisine
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