#simplydelicious

This gluten-free recipe combines the richness of braised chicken osso buco with the creamy elegance of risotto milanese, resulting in a simply delicious meal that's perfect for any occasion.

Ingredients: 4 bone-in, skin-on chicken thighs. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, diced. 1 cup dry white wine. 2 cups chicken broth. 1 can 14 oz diced tomatoes. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 cup Arborio rice. 3 cups chicken broth, warmed. 1 pinch saffron threads. 1/2 cup grated Parmesan cheese. 2 tablespoons unsalted butter. 1/4 cup chopped fresh parsley, for garnish.

Instructions: Add salt and pepper to the chicken thighs. Warm up the olive oil in a big pan over medium-high heat. It takes about three minutes on each side to brown the chicken thighs. Take it out of the pan and set it aside. Put the onion, garlic, carrot, and celery in the same pan. It will take about 5 minutes of cooking until the vegetables are soft. Use white wine to clean out the pan and scrape up any browned bits on the bottom. Dry thyme and rosemary, along with the diced tomatoes, should be mixed in. Put the chicken thighs back in the pan. Cover the chicken with almost all of the chicken broth. Bring to a low boil, then turn down the heat. Put the lid on and cook for 40 to 45 minutes, or until the chicken is soft. Make the risotto in the meantime. Warm up the chicken broth and add it to the Arborio rice in a different pot. Add the saffron threads and stir the rice constantly over medium heat for about 18 to 20 minutes, or until it is soft and creamy. Add the grated Parmesan cheese and butter and mix them in until the butter melts and mixes in. Place the braised chicken osso buco on top of the risotto milanese and sprinkle chopped parsley on top.

Prep Time: 20 minutes

Cook Time: 60 minutes