Lemon Chicken Thighs with Chive Risotto Cakes

Lemon Chicken Thighs
Adapted from Ina Garten's Lemon Chicken Breasts recipe

INGREDIENTS

• 1/4 cup EVOO
• 3 tablespoons minced garlic (9 cloves)
• 1/3 cup dry white wine
• 1 tablespoon grated lemon zest (2 lemons)
• 2 tablespoons freshly squeezed lemon juice (1 1/2 lemon)
• 1 1/2 teaspoons dried oregano
• 1 teaspoon minced fresh thyme leaves
• Kosher salt and freshly ground black pepper
• 5 chicken thighs
• 1 lemon

DIRECTIONS

1. Preheat the oven to 400 degrees F.
2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
3. Pat the chicken dry and place them skin side up over the sauce. Brush the chicken with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
4. Bake for 40 minutes, until the chicken is done and the skin is lightly browned.  Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Serve hot with the pan juices.

Chive Risotto Cakes

Original recipe from this blog and Ina Garten

INGREDIENTS

• kosher salt 
• 1 cup uncooked arborio rice 
• 1/2 cup greek yogurt 
• 2 extra-large eggs 
• 3 tablespoons minced fresh chives 
• 1 1/2 cup cups grated italian fontina cheese (5 ounces) 
• 1/2 teaspoon freshly ground black pepper 
• 3/4 cup panko (japanese dried bread flakes) 

DIRECTIONS

1. Bring a large pot of water to a boil and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.
2. Meanwhile, whisk together the yogurt, eggs, chives, Fontina, 1 1/4 teaspoons salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
3. When ready to cook, preheat the oven to 250 degrees F.
4. Spread the panko in a shallow dish. Heat 3 tablespoons olive oil in a large nonstick skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4 –inch) ice cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4 inch tick.
5. Place 4-6 patties in the panko, turning once to coat.
6. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Serve hot.

-Alyssa