Orange Balsamic Glazed Chicken with Lemon Risotto

Orange Balsamic Glazed Chicken

Lemon Risotto

from Rachael Ray's Look + Cook

Orange Balsamic Glazed Chicken

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat
• Salt and freshly ground black pepper
• 1 teaspoon poultry seasoning
• 2 to 3 sprigs fresh rosemary, leaves chopped
• 1/3 cup orange marmalade
• 1/4 cup balsamic vinegar
• 1/2 cup chicken stock
• 2 scallions, whites and greens, finely chopped
• 4 cups baby arugula

Directions

In a large pan, heat the extra-virgin olive oil over medium-high to high heat.

Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.

In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

Lemon Risotto

Ingredients

• 1 quart chicken stock
• 2 cups water
• 1 tablespoon extra-virgin olive oil
• 1 small to medium onion, chopped
• 2 cloves garlic, finely chopped or grated
• 1 cup Arborio rice
• 2 lemons
• 1/2 cup white wine
• 1/2 teaspoon sugar
• 2 tablespoons butter, cut into small pieces
• 1/2 cup grated pecorino cheese, a couple of handfuls
• 2 tablespoons slivered mint leaves
• A handful basil tops, shredded or torn
• Salt and freshly ground black pepper

In a large pot, heat the stock and 2 cups water over medium low heat.

In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of 1 lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop. Sprinkle with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.

*Note: This was a delicious and easy recipe that I will definitely make again! However, the extra mint in the risotto isn't needed, there are almost too many flavors and it would be great without it!