CIDERCRAFT Magazine, CIDERCRAFT Volume 14 2020
Creamy Cider Parmesan Risotto with Crispy Roasted Chicken By Chef Kristen Lillvik of Rooted Event Co The Dalles OR 4 6 SERVINGS 2 tablespoons olive oil 5 6 2 pounds skin on bone in chicken thighs 2 teaspoons poultry seasoning like Penzeys Spices or McCormick 1 teaspoon kosher lake or sea salt 2 tablespoons butter 4 thinly sliced garlic cloves 1 medium sweet onion diced 1 cups arborio rice cup o dry cider 4 cups chicken stock 1 cup whole milk 1 teaspoon salt teaspoon black pepper 1 cup freshly grated Parmesan 2 tablespoons butter 1 cup warmed whole milk Fresh thyme leaves for garnish 68 CIDERCRAFTMAG COM For the chicken preheat oven to 375 F Mix the poultry seasoning and salt together in a small bowl Pat the chicken dry with paper towels taking care to remove as much excess moisture as possible this will help get that crispy skin Rub the chicken with seasoning mixture using most of it on the skin Heat the olive oil over medium heat in a large cast iron or oven safe skillet with a lid Once the oil is up to temperature place the chicken skin side down in the pan and cook for 3 minutes Turn the heat up to medium high and cook for another 3 minutes or until browned Flip the chicken over and cook for 3 additional minutes Carefully remove from the pan and place on a plate then drain any remaining oil Return the pan to the stove still on medium high Melt the butter in the pan Add the garlic and onion scraping the bottom of the pan well to release any bits leftover from cooking the chicken this adds instant lavor Keep stirring and cooking until the garlic is fragrant and onion is translucent about 3 minutes Add the rice and stir until the grains turn from white to translucent Pour in the cider and cook for about 2 minutes until the liquid is mostly evaporated Add the chicken stock milk salt and pepper bringing to a simmer on the stove Once simmering stir one more time then place the chicken on top of the rice skin side up adding any juices left on the plate into the rice as well
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