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Spiced Lemon-pepper Chicken And Sausage Risotto Recipe

Spiced Lemon-pepper Chicken and Sausage Risotto Recipe
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Category : Chicken
Cooking Time : 30 minutes
Serving : 4
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Prepare the ingredients before making Spiced Lemon-pepper Chicken and Sausage Risotto in your home. Then, follow these steps below to serve Spiced Lemon-pepper Chicken and Sausage Risotto for your family or friends.

Ingredients: Spiced Lemon-pepper Chicken and Sausage Risotto

  • 1 lb chicken thighs
  • 1 lb favorite sausage
  • 1 tbsp oil
  • 3 tbsp lemon pepper seasoning
  • 1 tbsp paprika
  • 3 cloves garlic, minced
  • 4 tbsp butter, halved
  • 1 onion diced
  • 5 cloves garlic, smashed
  • 1 1/2 cup arborio rice
  • 1/4 marsala (or other dry wine/sherry)
  • 4 cups chicken stock
  • 1 1/2 cups whole milk
  • 1 cup parmesean, grated
  • 1/4 cup parsley

How to Make Spiced Lemon-pepper Chicken and Sausage Risotto

If you have prepared the ingredients needed, now time to start cooking. There are 20 steps you must follow to make Spiced Lemon-pepper Chicken and Sausage Risotto in your home by yourself.

    Step 1
  • Preheat the oven to 350F
  • Step 2
  • Prepare the spice mix, combining the lemon pepper, paprika, and minced garlic
  • Step 3
  • Prep all your other ingredients
  • Step 4
  • Melt the oil (or your favorite fat) in a large dutch oven over medium-high heat
  • Step 5
  • Sear the chicken skin-side down and the sausage in the dutch oven.
  • Step 6
  • Sprinkle half the seasoning on top of the meat. Continue to sear for 3 min.
  • Step 7
  • Flip the meat to cook on the other side and sprinkle the remaining seasoning.
  • Step 8
  • Remove the meat from the dutch oven and set aside. Add the butter to the pan
  • Step 9
  • Scraping the bits up, when the butter is melted, add the onion and garlic and cook over medium until translucent.
  • Step 10
  • Deglaze the remainder of the pan with the marsala or whatever dry wine you have on hand.
  • Step 11
  • Add the rice and stir to coat. Toast the rice in the pan for 1 min
  • Step 12
  • Add the stock and 1 cup of the milk and stir. Reserve the remaining 1/2 cup for later.
  • Step 13
  • If you're inclined this is a great place to add 1/2 tsp of msg to really bump the savoryness up.
  • Step 14
  • Nestle the chicken and sausage back into the pan
  • Step 15
  • Bake covered 10 min
  • Step 16
  • Remove cover and continue to bake 20 min more.
  • Step 17
  • Remove the dutch oven from the oven and turn the broiler on.
  • Step 18
  • Remove the meat from the dutch oven and place on a tray sprayed with nonstick spray. Broil 5 min to crisp chicken and sausage
  • Step 19
  • Add the remaining milk, remaining butter, cheese, and parsley to the risotto and stir to combine
  • Step 20
  • Plate the rice, laying the sausage and chicken on top
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