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1
Put the stock in a small saucepan, bring it to a boil, then put heat on medium-low to keep it warm until later.
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2
Season the chicken to taste with salt and pepper and set it on a plate.
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3
In a large skillet, heat oil over medium heat.
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4
When hot, add garlic and saute for a minute.
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5
Then layer chicken thighs over the garlic pieces.
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6
Brown chicken on both sides.
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7
When cooked through (it should take roughly 4-5 minutes per side depending on the thickness of the meat, and internal temperature should be 165 F) remove chicken from pan, put it on a clean plate and wrap in foil to keep warm.
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8
While chicken is browning, use a blender or food processor to puree 4 large pieces of the marinated roasted red peppers, or enough to yield 1 cup of puree.
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9
Set aside.
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10
Add chopped onion into the pan with the chicken drippings and cook until translucent, about 3-4 minutes.
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11
Add rice and thyme, stir to coat well.
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12
Add 1 cup of hot stock, stirring constantly until absorbed into the rice.
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13
Then repeat this twice with two more cups of stock.
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14
Add pepper puree and butter, stir well to incorporate.
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15
Add last cup of stock and grated Parmigiano-Reggiano, stir well and remove from heat.
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16
Taste, adjust seasoning if necessary and let it sit 5 minutes.
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17
Slice chicken, serve with risotto and top with additional grated cheese.
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18
Makes 4 large servings.
