Tomato Herbed Risotto & Seared Chicken

Season chicken with salt, pepper, and 1 teaspoon House Blend Herbs. Add the chicken skin-side down to a COLD cast iron skillet. Set the heat to medium-high and cook until they easily lift and can be flipped (about 7-8 minutes). Flip, add butter and smashed garlic, and spoon garlic butter over chicken for 3–5 minutes. Turn down the heat to low, cover and continue cooking until internal temp reaches 165°F (about 12–15 min total). Remove from the pan and set aside.

Bring the broth to a boil in a small saucepan, then turn the heat to low and keep it at a simmer.

To a heavy-bottomed saucepan or Dutch oven, add 1 tablespoon each of olive oil and butter. Turn the heat to medium, add the onion and cook for 2–3 minutes (stirring occasionally). Add minced garlic and cook for 30 seconds.

Stir in rice and toast for 1–2 minutes. Add wine (if using) and cook until mostly absorbed.
Add the cherry tomatoes, House Blend Herbs, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and release their juices.

Using a ladle, add approximately 1 cup of broth to the rice and cook, stirring occasionally, but not continuously, until all of the broth has been absorbed.

Repeat until you have used all of the broth or the rice is al dente.

Turn off the heat, stir in cream and Parmesan, and adjust seasoning if necessary. Spoon risotto into bowls and top with sliced chicken. Garnish with lemon zest, parsley, or more cheese.