Name: Crispy Pan-Seared Chicken Thighs with Spring Pea and Lemon Risotto
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: None
Ingredients: 4 bone-in, skin-on chicken thighs (approx. 225g / 8 oz each); 1.5 liters (6 cups) low-sodium chicken stock; 300g (1.5 cups) Arborio rice; 300g (2 cups) frozen peas, divided; 60g (1/2 cup) Parmesan cheese, finely grated, plus extra for garnish; 30g (2 tablespoons) unsalted butter, chilled; 1 large lemon, zested and juiced; 1 medium yellow onion, finely minced; 3 cloves garlic, minced; 30ml (2 tablespoons) extra-virgin olive oil; 1 teaspoon (6g) kosher salt, plus more for seasoning; 1/2 teaspoon (1g) freshly cracked black pepper; 15g (1/4 cup) fresh flat-leaf parsley, finely chopped

Magic Sous

Crispy Pan-Seared Chicken Thighs with Spring Pea and Lemon Risotto — Magic Sous