Chicken Thigh Risotto

Directions

1. Pre-heat oven to 350 F.
2. Place the onion, celery, carrot, and garlic in a large, shallow casserole dish or Dutch oven, season well with salt and pepper, and sprinkle on the herbs. Drizzle with a little olive oil you really don't need much fat because a lot comes from the thighs) and then mix everything together with your hands.
3. Sit the chicken thighs on top of the vegetables, skin side down. You may have to wedge them in like a jigsaw, but they will fit and the dish will reduce down as it cooks. Wash your hands well, then pour over the white wine or stock, and season again with a generous amount of salt and pepper. Cover with the lid or foil and bake for 45 minutes.
4. Take the casserole dish out of the oven, take the lid/foil off, and carefully remove the chicken thighs. Add in the rice and stir well. Place the chicken thighs back on top, skin side up. Season generously with salt and pepper, return the lid/foil, and put the casserole dish back in the oven for a further 20 minutes.
5. Turn the oven up to 400 F. Remove the lid/foil from the casserole dish, add a splash of water if the rice looks too dry, then cook for a further 15 minutes, until the chicken skin is gloriously crisp. It should be a good golden color and the rice will have absorbed the cooking liquid. If the skin is not crispy enough, just put the casserole dish back in the oven for another few minutes believe me, these thighs can take it!