Oven baked chicken thighs, acorn squash and risotto - a soul warming dinner that can be accomplished in under forty minutes. The risotto is done in a pressure cooker which makes this easy and quick; a perfect solution for a weeknight.
Set the over to 400 degrees, cut the acorn squash in half, spoon out the seeds and place cut side down in 1/4 inch of water. Bake for 35 minutes.
While this is baking you can set up the chicken thighs. Line a cookie sheet with aluminum foil and spray with olive or canola oil. Whisk 1-2 egg(s) with a bit of water, rinse the thighs and soak in the egg wash. For four chicken thighs, use 3/4 cup of bread crumbs, 1/3 cup of parmesan cheese and 1 tablespoon of tarragon. Remove the thighs one at a time and coat with the bread crumb mixture. Place in the oven when the squash has approximately 15 min remaining - turning once.
Heat two tablespoons of butter in a pressure cooker and saute half an onion that has been minced. Cook for approximately five minutes without letting the onion brown. Add one cup of arborio rice and saute until lightly browned. Add 2 1/4 cup of chicken broth and 1 cup of frozen peas. Cover and let the pressure build, cook for 7 min. turn off the heat and let the pressure off. Once the pressure cooker can be opened, add and stir in 1 tablespoon of butter and 1/3 cup of parmesan cheese. Add salt and pepper to taste.
While the risotto is cooking, the squash should be ready. Remove the water, cut each half to again and brush with a glaze; 1 teaspoon of melted butter with 1 tablespoon of cherry sauce (or marmalade). Place under a broiler for five minutes until nicely browned.