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A rich, flavorful chicken dish with leg quarters and wine by guest author, Heather Forsyth.

Like most foodies, I have a place where I keep old menus, hints, ideas, magazine clippings and just random food thoughts.  Over the years the back of a cookbook became a jar, the jar became a box, and now the box is a large basket that fills one of my bookshelves.   While rummaging through this treasure trove recently (of course, there's no order), I ran across a note scribbled on the back of a hotel confirmation -- stew chicken legs in tomatoes, sausage, onion and red wine and serve on risotto made with leeks and white wine.  Now I was looking for a slow cooking chicken recipe, and I happened to have both leftover red and white wine in my fridge (a rare occurence), and on such things happy incidents are born.  This dish is crazy rich and silky, and when we ate it the silence in the room was broken only by much sighing and lip-smacking.  Only for those who don't mind a little grease on their chin-os!

Chicken & Risotto

Ingredients:

• 2 T. veg oil
  
• 4 chicken leg quarters (thighs and drumsticks)
  
• 1/2 pound ground sausage, roughly chopped or crumbled (I used chicken sausage, but whatever you like will do)
  
• 1 c. diced onion
  
• 3 med. fresh tomatoes, seeded and diced
  
• 4 cloves garlic, minced
  
• 1/2 red bell pepper, diced
  
• 1c. dry red wine
  
• 2 c. + 3 c. chicken broth
  
• 2 T. butter (for chicken sauce) + 4 T. butter, divided (for risotto)
  
• 1/2 c. diced onion (I didn't have any leeks, but go ahead and use them if you have them)
  
• 1 c. arborio or other white, short-grain rice
  
• 1/2 c. dry white wine
  
• 1/2 c. finely grated parmesan
  
• thyme, bay leaf, pinch of red pepper flakes & salt to taste

Directions:

1. Season and chicken with salt and pepper and brown in the oil, in very large skillet, about 5 minutes per side.  Set aside.
   
2. Add sausage, onion and garlic to the pan and cook until onion is soft and sausage is no longer pink (5-6 minutes).  Stir in red pepper, tomatoes, a generous tsp. of dried thyme, pinch of red pepper and a couple of bay leaves.  Add red wine and simmer until the sauce is very reduced, about 20 minutes.
   
3. Add 2 cups of broth, stir well, then put the chicken back into the sauce, cover the pan and simmer gentely 40-50 minutes until chicken is practically falling off the bones.
   
4. Remove the chicken with tongs and set aside to cool.
   
5. When cool enough to handle, remove the meat from bones, cut into bite size pieces and return it to the pan along with 2 T. butter and salt and pepper to taste.  Keep hot over low flame.
   
6. While the chicken is cooking, begin the risotto by sauteeing onions (or leeks) in 2 T. butter for about 3 minutes.
   
7. Add the rice, stir, to coat, then stir around a bit more until it begins to feel and smell toasty.  Add the wine, and stir over medium-high heat until the wine is absorbed.  Add the remaining 3 cups of broth, 1/2 cup at a time, stirring, until each addition is nearly absorbed before adding the next.  This whole process takes about 25 minutes.  Stir in remaining 2 T. butter and the parmesan.
   
8. Let the risotto rest, covered, for a few minutes while you finish the chicken and sauce.
   
9. Once everything is ready, spoon a generous portion of risotto into large shallow pasta bowls and top with chicken in sauce.
   
10. Eat with lots of napkins and gusto!