3 tablespoons olive oil, divided
1 head broccoli, cut into florets
4 boneless, skinless chicken thighs
1 shallot, minced
2 cloves garlic, minced
1/4 cup white wine
1 cup arborio rice
3 cups chicken broth, warmed
1 cup grated cheddar cheese, divided
2 tablespoons butter
Salt and pepper
1 cup crushed Ritz crackers
Preheat the oven to 350 F.
Heat 1 tablespoon of oil over high heat in a large Dutch oven, such as a Le Creuset, and add the broccoli florets.
Season with a pinch of salt and cook until the broccoli is bright green and slightly caramelized in parts.
Remove the broccoli from the pan and set it aside.
Add another tablespoon of oil, season the chicken thighs with salt and pepper on both sides, and put them into the Dutch oven.
Cook until both sides are nice and golden brown and the chicken is cooked through, about four minutes per side. Set aside.
Reduce the heat to medium-low and add the last tablespoon of oil, followed by the shallot and garlic. Cook one to two minutes, just until fragrant, and add the rice.
Cook, stirring occasionally, until slightly pearly, about two to three minutes. Deglaze with the white wine, using a wooden spoon to bring up the fond.
Add the chicken broth and bring it to a boil.
Cover the dish, and place it in the oven. Bake, covered, for 15 minutes, or until the rice is cooked but still toothsome.
While the rice cooks, use two forks to shred the chicken.
When the rice is cooked, remove from the oven and stir in half the cheddar cheese and the butter.
Season to taste with salt and pepper, and then add the chicken and the broccoli.
Top with the Ritz crackers and the remaining cheese, and return the dish to the oven for about five minutes, until just bubbly and brown on top.
