Recipe from Bon Appetite. Photo: Alexis Johnson

Recipe from Bon Appetite. Photo: Alexis Johnson


1/2 cup dry white wine

1 1/2 teaspoon saffron threads 

1 1/2 teaspoon Sacred Valley Salt

1 1/2 teaspoons smoked paprika 

1 teaspoon freshly ground black pepper 

6 large boneless chicken thighs 

4 ounces La Quercia Spicy Borsellino sliced 1/4 inch thick

1 tablespoon Village Batch Extra Virgin Olive Oil

1 1/2 cups chopped onion 

4 garlic cloves, minced 

1 1/2 Organic Carnaroli Risotto Rice

2 cups vegetable broth

1 14.5-ounce can diced tomatoes in juice 

1/4 cup chopped roasted red peppers



  • Preheat oven to 400 degrees. 
  • Mix wine and saffron threads in a small bowl and set aside. 
  • Combine salt, smoked paprika, and black pepper in small bowl
  • Rub spice mixture all over chicken thighs
  • Heat heavy large ovenproof skillet over medium-high heat 
  • Add Borsellino and saute until fat begins to render and sausage browns, stirring occasionally, about 3 minutes. 
  • Transfer Borsellino to large plate
  • Add olive oil to skillet and add chicken thighs to cook until browned, about 4 minutes each side. 
  • Transfer chicken to plate with Borsellino 
  • Pour off all but 1 tablespoon drippings from skillet. Reduce heat to medium and add onion to cook until translucent, stirring often about 5 minutes. 
  • Add minced garlic and stir 30 seconds. 
  • Add Carnaroli risotto rice and stir to coat. Add wine-saffron mixture and bring to boil, scraping up browned bits from bottom of skillet. 
  • Add vegetable broth, tomatoes with juice, and roasted red peppers. 
  • Bring to simmer. Stir in browned Borsellino. Place chicken thighs, skin side up, atop mixture in skillet. 
  • Cover skillet and tightly with foil, then cover skillet with the lid and bake until rice is almost tender about 25 minutes. 

Recipe from Bon Appetit