Ingredients:

  • 4 Chicken Supremes (approx. 8 oz each), skin on, bone in
  • 1 Tbsp Kosher Salt (divided)
  • 1 tsp Freshly Ground Black Pepper (divided)
  • 2 Tbsp Olive Oil
  • 4 Tbsp Unsalted Butter (for basting and sauce, divided)
  • 4 Fresh Thyme Sprigs
  • 3 Garlic Cloves, smashed, skins removed
  • 1 ½ cups Arborio Rice (do not rinse)
  • 2 medium Shallots, finely minced
  • ½ cup Dry White Wine (e.g., Pinot Grigio)
  • 4 cups Hot Chicken Stock (low sodium)
  • 1 Tbsp Lemon Zest (finely grated)
  • ¼ cup Fresh Parsley, finely chopped
  • ½ cup Grated Parmesan Cheese
  • ½ cup Chicken Stock (reduced, low sodium, reserved for Pan Jus)
  • 2 Tbsp Fresh Lemon Juice
  • 1 Tbsp Cold Unsalted Butter (cut into small cubes, for finishing)

Instructions:

  1. Sauté Aromatics: In the Dutch oven, melt 2 Tbsp of the butter over medium heat. Add the minced shallots and cook until soft and translucent (about 4 minutes).
  2. Toast the Rice: Add the Arborio rice and toast for 2 minutes, stirring constantly until the edges of the rice grains appear translucent. This is key for texture management.
  3. Deglaze: Pour in the white wine and scrape up any browned bits. Cook until the wine is fully absorbed (about 2 minutes).
  4. Add Stock and Bake: Pour in the 4 cups of hot chicken stock and season lightly with salt and pepper. Bring the mixture to a rapid boil, then immediately cover tightly with the lid.
  5. Initial Bake: Transfer the covered Dutch oven to a preheated oven (400°F / 200°C) and bake for exactly 17 minutes. Do not peek!
  6. Prep the Chicken: Score the chicken skin lightly in a crosshatch pattern. Season aggressively on both sides with salt and pepper.
  7. Cold Start Sear: Place the oil in the heavy skillet over medium-high heat. Once shimmering, place the chicken Supremes skin-side down. Reduce the heat immediately to medium-low.
  8. Render the Fat: Cook the chicken undisturbed for 10–12 minutes until the skin is deeply golden brown and crisp. This slow-rendering is the secret to managed skin crispiness.
  9. Flip and Baste: Flip the chicken. Add the remaining 2 Tbsp butter, smashed garlic, and thyme sprigs to the pan. Once the butter is melted, tilt the pan slightly and continuously spoon the foaming butter over the chicken for 3–4 minutes.
  10. Finish Cooking: Transfer the chicken (still in the skillet) to the oven alongside the risotto. Cook for 5–8 minutes until the internal temperature registers 165°F (74°C).
  11. Rest: Remove the chicken from the pan and place it on a cutting board, tented loosely with foil. Let it rest for 5–7 minutes. Leave the chicken fat and juices in the skillet for the sauce.
  12. Deglaze: Return the skillet to the stove over medium-high heat. Pour in the reserved ½ cup of chicken stock. Scrape up all the fonds (browned bits) from the bottom of the pan.
  13. Reduce: Let the liquid reduce by half, aiming for a slightly syrupy consistency (about 3 minutes).
  14. Finish the Jus: Remove the pan from the heat. Whisk in the cold cubes of butter (Monté au beurre) one at a time to emulsify and thicken the sauce slightly. Stir in the fresh lemon juice and taste for final seasoning.
  15. Finish Risotto: Remove the Dutch oven from the oven. Remove the lid. Stir in the lemon zest, chopped parsley, and Parmesan cheese. If the risotto seems too stiff, stir in a tiny splash of hot stock until it achieves a lava-like consistency (creamy but holding its shape).
  16. Plate: Spoon a generous bed of risotto onto each plate. Place one rested chicken supreme on top. Drizzle the warm pan jus over the chicken and around the plate. Serve immediately.