A cold-weather favourite, crispy chicken and rice delivers as a complete meal in one. Juicy chicken thighs are seared and then finish cooking in the oven on top of risotto and sweet squash.
Preheat oven to 400ºF. In a large high-sided pan (preferably with a lid), heat oil over medium-high heat. Season the skin side of chicken with ½ tsp salt and place in the hot oil skin-side down and sear for 8 to 10 minutes, until chicken releases easily from the pan and skin is golden. Sear on the second side for 2 minutes and then transfer to a plate.
Reduce heat to medium and add squash, thyme, remaining 1 tsp salt and pepper. Sauté for 8 minutes, until squash is beginning to soften, then stir in garlic and cook for another 1 minute. Stir in rice followed by stock and vinegar. Place chicken skin-side up on top of rice mixture; the chicken should be submerged in the broth with the skin visible.
Cover with lid or tight fitting foil and bake for 45 minutes, remove lid or foil and bake for another 5 to 10 minutes to lightly crisp up the chicken skin again and finish cooking the risotto. Garnish with basil and Parmesan, and serve immediately.