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Roasted Chicken with Risotto and Caramelized Onions
SUBMITTED BY:
Michele O'Sullivan
PHOTO BY:
Allrecipes
"Moist roasted chicken gets the royal treatment with caramelized onions, balsamic vinegar and creamy risotto. You may choose to roast your own chicken or purchase a rotisserie chicken from a grocery store. A little grated cheese such as Parmesan or Pecorino Romano before serving is also a nice touch."
RECIPE RATING:
Read Reviews
(263)
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PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 tablespoons olive oil, divided
1 onion, chopped
1/4 cup balsamic vinegar
1 1/2 cups uncooked Arborio rice
1/4 cup dry white wine
7 cups hot chicken broth
2 tablespoons butter
2 cups chopped cooked chicken breast
salt and pepper to taste
2 tablespoons chopped fresh thyme
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DIRECTIONS
Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside.
Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes.
Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.
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REVIEWS
Reviewed on Jan. 11, 2006 by
RogueOnion
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RogueOnion
Jan. 11, 2006
An overall tasty dish. The recipe calls for rotisserie chicken which I believe is VERY unnecessary given what is done to the chicken later. I cooked 2 chicken breasts on my George Foreman, (yes the Lean Mean Fat-Reducing Grilling Machine) and the dish turned out wonderful. I also made a few more changes: used 2 onions instead of 1, added garlic and 1/2 lb. of sliced mushrooms to the onions as they sauteed. These changes were based upon previous reviews. The cooking time may need to be adjusted as well. I found that the broth was not absorbed in the 20 minutes it suggested so I had to cook it for about 30 minutes. I plan on making this many, many times.
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148 users found this review helpful
An overall tasty dish. The recipe calls for rotisserie chicken which I believe is VERY...
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Reviewed on Apr. 5, 2006 by
VORCHA
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VORCHA
Apr. 5, 2006
Very good but the writer forgot a very important step, you need to have the wine and the broth at a simmer when you add it to the rice, otherwise you get sticky rice instead of creamy, smooth rice. I added 1 cup sliced cremini mushrooms and increased the chicken to 3 cups.
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103 users found this review helpful
Very good but the writer forgot a very important step, you need to have the wine and the broth...
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Reviewed on Feb. 7, 2003 by HOTLAW22
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HOTLAW22
Feb. 7, 2003
This recipe is wonderful if you have the time to make the risotto. I used 5 1/2 cups of broth rather than the 7 called for and it turned out well. In addition, I added porcini mushrooms and a can of artichoke hearts, drained and chopped, which made for great consistency. Excellent!!!!
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36 users found this review helpful
This recipe is wonderful if you have the time to make the risotto. I used 5 1/2 cups of broth...
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Reviewed on Sep. 14, 2003 by MARETA
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MARETA
Sep. 14, 2003
why is this dish called "roasted" chicken when it just calls for chopped chicken? why would you get a roasted chicken from the deli when all you need is some boneless,skinless to chop.
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31 users found this review helpful
why is this dish called "roasted" chicken when it just calls for chopped chicken? why would...
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Reviewed on Jan. 16, 2006 by indecisive33
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indecisive33
Jan. 16, 2006
I made this the other night and it came out super yummy!! I had never made a risotto before but I followed the directions and it came out great, although I think it took longer than 20 minutes for the broth to be absorbed. I added some sun-dried tomatoes for color and flavor and it was delicious. Very good recipe.
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22 users found this review helpful
I made this the other night and it came out super yummy!! I had never made a risotto before...
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Reviewed on Mar. 3, 2006 by Ann Marie
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Ann Marie
Mar. 3, 2006
This was excellent!! The caramelized onions really gave this recipe a great taste, plus garnishing with thyme was a plus. I didn't have any arborio rice or brown rice, so I tried white rice and that worked fine. Would definitely make this again and again...
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20 users found this review helpful
This was excellent!! The caramelized onions really gave this recipe a great taste, plus...
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Reviewed on Mar. 2, 2006 by
lauriek
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lauriek
Mar. 2, 2006
This is a delicious meal, I served it for company. The total time of 45 minutes listed in the recipe, however, is not accurate, I would say the recipe takes closer to 1-1/2 hours. Roasting and cutting up the chicken, and especially making the risotta, are very time consuming. But if you have time , it's a fabulous dish!
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15 users found this review helpful
This is a delicious meal, I served it for company. The total time of 45 minutes listed in the...
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Reviewed on Feb. 7, 2003 by ADELSITE
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ADELSITE
Feb. 7, 2003
MMMM ... loved this recipe. I, too, used only 6 cups of chicken broth and added a half pound of sliced mushrooms when sauteeing the onions. Turned out perfect.
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14 users found this review helpful
MMMM ... loved this recipe. I, too, used only 6 cups of chicken broth and added a half pound...
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Reviewed on Nov. 7, 2006 by shelleybelly
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shelleybelly
Nov. 7, 2006
This was absolutely delicious. I don't know why I was always so scared of making risotto....it may be time-consuming, but it's also EASY! A few alterations: I used 3 onions instead of 1 (they shrink down so much when caramelized), 2 garlic cloves, and only a tablespoon of balsamic (and that was PLENTY). This was an amazing dish...well worth the time (took nearly an hour and a half from start to finish). Left out the thyme at the end...instead sprinkled it with parmesan. Can't say enough good things about this dish! P.S. It really doesn't matter how you prepare the chicken, you can barely taste it in the dish! P.P.S. Used a dry Pinot Grigio for the wine...wonderful!
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11 users found this review helpful
This was absolutely delicious. I don't know why I was always so scared of making...