Prep Time: 10 mins Cook Time: 60 mins
4 medium carrots, peeled & diced
1 medium onion, diced
2-4 garlic cloves, minced
2 tsp Herb & Salt (Try our Herb & Salt)
8 ounces pancetta (Try our Pancetta)
1½ pounds chicken thighs (skin on)
2 cups red wine (Try our Cannonau)
3.5 cups chicken stock or broth
8.8 oz Red Wine Rice (Try our Riso Al Montepulciano)
Add the pancetta to a Dutch oven, and cook on medium-high heat until golden brown and crisp.
Remove the pancetta with a slotted spoon, and set aside. Drain half of the rendered pork fat and discard.
Increase the heat to high, and add the chicken thighs to the Dutch oven. Sear the chicken in the pork fat for 3 to 4 minutes on each side, until golden. Transfer the chicken to a plate.
Add the chopped carrots, onions and garlic to the pot, and sauté 5 minutes. Stir in the Herb & Salt.
Pour in the wine to deglaze the pot by scraping up the brown bits with a wooden spoon, and then add the chicken stock and rice. stir.
Stir in the cooked pancetta, then lay the chicken thighs on top, skin-side up so the skin is above the liquid.
Cover and simmer 30 minutes.
To serve: Ladle some rice onto a plate, then place the chicken on top. Garnish with cracked pepper. Buon Appetito!