“Drunken” chicken thighs with a creamy pasta risotto

“Drunken” chicken thighs with a creamy pasta risotto


  • 6 whole chicken thighs
  • 2 cans of beer (dark preferably)
  • 3 Tablespoons sweet paprika
  • salt and pepper to taste
  • 300g risoni pasta
  • 2 spring onions
  • 1 Tablespoon soft unsalted butter
  • 100 grams Cretan Kefalograviera (soft white cheese, grated)


  • Add salt and pepper to the thighs generously. Add the paprika and cover with beer. Cover and leave in the fridge overnight!
  • The next day, preheat your oven to 200 on air and cook, covered, for one hour.
  • Remove the thighs from the stock, place them on a tray and roast for another 20 minutes until the skin is crisp. While its cooking, start your risotto.
  • Στραγγίζουμε το ζουμί σε λεπτο σουρωτήρι και το βαζουμε σε μια κατσαρόλα να βράσει σε σιγανή φωτιά.
  • In some olive oil, saute the spring onion finely chopped. Add the pasta and saute for just a minute.
  • With a ladle, add the stock little by little mixing well every-time. Once the pasta has absorbed it, add some more and so on. This should take 10 minutes and at this phase you should not leave the food unattended!
  • In the end we add the grated cheese and butter and withdraw from the heat.
  • Serve with freshly ground pepper