A good, heavy ceramic pot with lid is ideal for this recipe but if you don't have one, you can use a thick bottomed, oven safe (read: no rubber handles) stock/sauce pot with lid.
Serves 4
4 chicken leg quarters, drumstick separated from thigh, skin on
1 cup arborio (risotto) rice
6 apricots, sliced
6 prunes, sliced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 cups chicken broth
1 shallot, sliced
1 large clove garlic, minced
1 tablespoon olive oil
salt & ground black pepper
1. Heat oven to 350 degrees
2. Heat oil in pan over medium heat. When oil is hot (but not smoking) add chicken pieces skin side down. Sprinkle with salt and pepper. Let brown - about 6 minutes, then flip and cook another 3-4 minutes.
3. Add garlic, shallot and herbs. Let saute with chicken about 4-5 minutes until fragrant and soft.
4. Add dried fruit and rice. Stir for about 1 minute to let rice 'toast' a bit in bottom of pan. Then add chicken broth. Stir. Cover, and move pan to oven. Cook about 25 minutes (until rice is done).
ENJOY with a greens or Caesar salad! Chicken skin can be removed when serving - but it adds good flavor during the cooking process so leave it intact.
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