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Cooler nights have us craving cozy dishes, and Chef Chris Cosentino has just the recipe to warm us up: Finanziera! Chef takes this elegant, traditional Italian dish to the next level with veggie-packed RightRice for added protein and fiber. Buon appetito, indeed!

Ingredients:

Finanziera Ingredients:

1 bag Original RightRice

2 Tbsp duck fat

1/3 cup leeks, thinly sliced

1 Tbsp thyme, leaves only

3 chicken livers

1 1/3 cup reserved braising liquid [reserved from braising chicken thighs]

Zest of 1 lemon

Kosher salt, to taste

Black pepper

2 Tbsp extra virgin olive oil

¼ cup scallions, thinly sliced

2 egg yolks

Crispy chicken skin

Black truffle

2 Braised chicken thighs

Confit giblets

 

Braised Chicken Thighs Ingredients:

2 chicken thighs, skin off

3 cloves of garlic, cracked

1 bunch thyme

1 bay leaf

2 quarts chicken stock

Salt & pepper

 

Confit Giblets Ingredients:

1 cup duck fat

2 cloves garlic, crushed

1 bay leaf

1 branch thyme

1 cup trimmed giblets (hearts & gizzards)

Salt

Black pepper

Preparation:

Braised Chicken Thighs Method:

  1. Preheat oven to 350°F.
  2. Place the chicken thighs in a pan. Season with salt and pepper, then add the garlic, bay leaf and thyme.
  3. Cover with the stock and place in oven for 45 minutes, until the chicken thighs are cooked through and tender.
  4. Let the thighs cool in the stock overnight before using to help develop the flavor.
  5. Once chill remove from the braising liquid, strain and reserve the liquid for use in the Finanziera and pull apart chicken.

Confit Giblets Method:

  1. Preheat the over to 250°F.
  2. Add the giblets to a pan, season with salt and pepper then place the bay leaf, crushed garlic cloves, and thyme in the pan and cover with the warm duck fat.
  3. Place in the oven covered for 1.5 hours until tender.
  4. Cool overnight in the refrigerator before using this will help develop the flavor.

Finanziera Method:

  1. Bring the reserved chicken stock to boil, add RightRice, leek, thyme, confit giblets & braised chicken thigh meat cover and let sit for 12 minutes.
  2. In a saute pan over high heat, add 1 Tbsp of duck fat and the seasoned chicken livers.
  3. Cook on one side for 3 minutes flip over and turn off the heat. Season the with salt, black pepper and lemon zest.

Plating Instructions:

  1. Distribute the RightRice Finanziera among two bowls, making sure each bowl gets 2 livers. Finish with egg yolk in the center.
  2. Cover the yolk with the scallions, crumble the crispy chicken skin and grated truffle everywhere, drizzle with extra virgin olive oil.