Roasted Chicken Thighs Over Barley and Brussels Sprout Risotto

What You’ll Need:

½ Lbs Brussel Sprouts, Cut Into Small Wedges

3 Tbsp Olive Oil

4 Chicken Thighs, Bone in, Skin on

Salt & Pepper to Taste

1 ½ Cup Chicken Stock

½ Cup Onion, Minced

¼ Cup Fennel Bulb, Minced

½ Cup Pearl Barley

1 Tbsp Unsalted Butter

2 Tbsp Grated Parmesan

½ Turnip, Sliced Very Thin

1 Tsp Lemon Juice

What You’ll Do:

  1. Preheat oven to 375 degrees.
  2. Bring a pot of liberally salted water to a boil. Blanch the brussels sprouts for 1 minute in boiling water then transfer to ice bath. Set aside.
  3. Set a medium sized sauté pan over medium heat. Add the Olive Oil.
  4. Season both sides of the chicken thighs with salt and pepper.
  5. When oil begins to shimmer, add the chicken thighs skin side down and cook without touching for about 10-15 minutes or until the skin is nice and crispy. Flip the chicken and place the pan into the oven for 10 minutes or until the internal temp reaches 165.
  6. While the skin is crisping, begin making the risotto by adding the chicken stock to 1 cup of water in a saucepan and set over low heat.
  7. In another pot, over medium heat and add 1 tbsp of oil. When hot, add the onion and fennel and cook until soft… about 5 minutes. Add the barley and toast for another 3-4 minutes.
  8. Slowly add the warm broth about a ½ cup at a time until each addition is absorbed by the barley. This process should take about 20-25 minutes and all the broth should be used.
  9. Once you have added the last bit of broth to the barley, add the butter, parmesan and brussels sprout and remove from heat. Cover to keep warm.
  10. Remove chicken from oven and let rest for about 5 minutes before serving.
  11. During the rest, toss the turnip with lemon juice and a little olive oil.

To Serve:

  1. Spoon the barley risotto onto a platter or pan.
  2. Place chicken on top of the risotto and garnish with the turnip slices.
  3. Enjoy!!

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