Ingredients
- 4 bone-in skin-on chicken thighs
- 2 teaspoons olive oil
- salt and pepper to taste
- 1 and ½ teaspoons italian seasonng
- 1 small white onion, minced
- 1 and ¼ cups short grain rice
- 2 and ½ cups chicken broth
- ¼ cup white wine
- 1 cup of chopped, seeded tomatoes
- ¼ cup basil pesto
- ¼ cup grated parmesan cheese
Recipe Description
This chicken with tomato basil risotto is a complete meal in just one pot. Chicken thighs are cooked with rice in the oven – when the chicken and rice are done basil pesto gets stirred into the dish along with fresh tomatoes. It’s a classic flavor combination but with less dishes at the end of the meal.
Click here to view Full Recipe Directions
