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1
Bring a medium pot of water to a boil.
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2
Cut a small X in the bottom of each tomato.
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3
Boil for 1 minute, then transfer to an ice-water bath to cool.
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4
Peel, seed and dice the tomatoes, setting aside 1 cup.
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5
In a heavy saucepan fitted with a lid, warm the oil over medium-high heat.
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6
Season the chicken with salt and pepper.
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7
Add the chicken and brown on all sides, 4 to 6 minutes per side.
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8
Remove from the pan.
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9
Add the sausage, onion and garlic and saute until softened, about 4 minutes.
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10
Stir in the red pepper, tomatoes, thyme and bay leaves.
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11
Deglaze the pan with the wine and reduce until the pan is nearly dry.
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12
Add the chicken broth or water and bring to a boil.
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13
Tuck the chicken into the liquid and simmer, covered, until the chicken is tender and pulls easily from the bone, about 40 minutes.
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14
Set the chicken aside to cool and discard the bay leaves.
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15
When the chicken is cool enough to handle, shred the meat from the bone and return it to the pot.
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16
Reduce the broth until slightly thickened.
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17
Whisk in the butter and adjust the seasoning with salt and pepper.
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18
Prepare the risotto: in a small pot, heat the chicken broth or water until warmed through.
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19
In a heavy-bottomed saucepan, heat 2 tablespoons butter over medium-high heat.
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20
When it starts to foam, add the leeks and stir until softened, about 3 minutes.
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21
Add the rice and stir for a couple of minutes to toast the grains.
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22
Stir in the wine and cook until absorbed.
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23
Begin adding the warmed broth, about a half-cup at a time, and cook at a faint simmer, adding more broth as it is absorbed, stirring all the while.
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24
Cook until the rice grits are softened through and creamy.
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25
Stir in the Parmesan and remaining 2 tablespoons butter.
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26
Adjust the seasoning with salt.
