Prep Time: 35 minutes
Cook Time: 25 minutes
Make Again: Yes
Recipe Source: Cook's Illustrated (May 2010)
This was good. I will change one thing about the recipe next time though and that is to use boneless skinless chicken breasts. I really dislike dealing with chicken on the bone, and although I do think it ends up tasting a bit better, I think poaching boneless breasts in the broth will be almost just as good and it will save probably 10 minutes of work.
Supposedly leftover risotto isn't that good, but I found the leftovers that I had for lunch the next day to be delicious. I have more in the freezer so we'll see how that works.