One Pot Chicken, Rice, And Vegetables - cooking recipe

Ingredients

3 tbsp olive oil
12 None chicken thighs
2 None onions, peeled and sliced
1 lb butternut squash, peeled, seeded and cut into chunks
2 None red peppers, seeded and sliced
1 1/4 cup risotto rice
1 3/4 cup red wine
2 1/2 cups chicken stock
2 cups green beans, trimmed

Preparation

Heat the oil in a large frying pan and cook the chicken thighs over a medium heat for 8-10 mins, turning regularly, until golden all over and cooked through. Remove from the pan and set aside.
Add onions and butternut squash to the pan and cook for 5-6 mins, stirring occasionally, until softened and lightly browned.
Add the red peppers and cook for a further 2-3 mins. Add the rice and red wine and bring to a boil. Reduce the heat and simmer, uncovered, for 5-6 mins until most of the wine has been absorbed.
Add 1 1/4 cups chicken stock and the beans. Stir well and cook for 10 mins until the rice is tender.
Return the chicken to the pan. Add the remaining stock and cook for a further 5 mins until piping hot.