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Roast Chicken Thighs With Squash/Potato/Spinach Risotto

Make Roast Chicken Thighs With Squash/Potato/Spinach "Risotto at home with White Pepper, Salt, Chicken Broth, Olive Oil, and Garlic. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tsp
• 1/2 tsp
• 1/2 cup
• 2 tsp
• 5 clove
• 2 cup
• 3 1/2 cup
• 1 cup
• 1/3 cup
• 1/2 tsp

Method (preview)

1. 1

   RecipeSource: Roast Chicken Thighs With Squash/Potato/Spinach “Risotto”

2. 2

   Preheat oven to 450. Toast fennel seeds in skillet over medium heat.

3. 3

   Let cool, grind. Stir in pepper, coriander and salt.

4. 4

   Season chicken with mixture. Place chicken in ovenproof skillet, and roast until cooked through, about 10 min. per side.

5. 5

   Heat olive oil in saucepan over medium-high heat.

6. 6

   Add garlic, and cook until lightly browned.

7. 7

   Add potatoes, thyme and wine; lower heat to medium, cook, stirring constantly, until wine is absorbed- ab out 7 minutes.

8. 8

   Add squash and 3/4 cup of broth and cook, stirring, until broth is absorbed, adding up to 3/4 cup more as needed until vegetables are tender.

9. 9

   Stir in spinach leaves and parmesan, remove from heat.

10. 10

    Remove chicken from pan and pour off excess butter.

11. 11

    Add 1/2 cup broth and place over medium heat.

12. 12

    Cook until reduced to 2 Tb, about 4 minutes.

13. 13

    Stir into risotto.