4 chicken thighs
4 chicken legs
1 carrot
1 onion
2 celery stalks, trimmed
1 small head garlic
3 fresh sage leaves minced
1 small sprig rosemary minced
3 sprigs thyme leaves removed
2 bay leaves
1/2 – 1 cup white wine
1 qt mushrooms (halved or quartered, depending on size)
8 cups hot chicken broth (or with base and water)
2 cups risotto
¾ cup cream
1 T chopped marjoram
¼ cup sliced green onion
2 heads broccoli
½ lemon in wedges

Get a helper, 1 or 2 bottles of wine, and some tunes.

Generously season chicken with salt and pepper, and brown in hot oil, in two batches in a dutch oven until just browned. Remove chicken, and set aside. Drain excess fat and sauté 2/3 of the onion, carrot, celery, garlic until soft. Add bay leaves, thyme, rosemary, salt and pepper to taste, and sauté for a minute more. Add wine and reduce until only a few tablespoons remain of the liquid, then return the chicken to the pot, skin side up. Add 1 ½ - 2 cups of the chicken broth; just enough to bring the liquid about ½ the way up the sides of the chicken. Cover loosely, and simmer gently, for 25 minutes, adding the mushrooms after 12 minutes.

While the chicken cooks, put a sheet pan in the oven and heat to 500 F. Cut the broccoli heads into quarters or sixths and toss with olive oil, salt, and pepper. When the oven reaches temp, very quickly arrange the broccoli on the pan, cut side down. Return the pan to the oven and cook for 12-18 minutes. The broccoli should be very toasty on the cut side when done, almost burned. Transfer to a bowl, add the lemon wedges, and cover to keep warm.

With your 3rd and 4th arm, while the chicken cooks, make the risotto. Sauté the remaining onions, carrots, celery, garlic in 2 T olive oil until soft. Stir in ½ t salt and ½ t pepper, add risotto, and stir over medium high heat for 1-2 minutes, but don’t brown the risotto. Add ½ - 1 cup of the hot broth, and stir frequently until the liquid is almost absorbed. Continue adding broth a little at a time, cooking until absorbed, then adding a little more, until the rice is tender and sticky, using most, if not all the broth. This will take about 20-30 minutes. Cover to keep warm.

Transfer chicken to a serving bowl, and cover with foil. Reduce remaining liquid to 1-2 cups. Remove from heat, and add a ladle full of the hot liquid to the cream while stirring to temper. Add the cream, marjoram, and green onions to the pot, Reduce the sauce to about ½ volume over low heat, stirring occasionally. Pore sauce over chicken. Serve.