Roasted Chicken with Risotto and Caramelized Onions

Step 1
Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Saut? onion in hot oil until dark golden brown, 15 to 20 minutes.

Step 2
Remove from heat and stir in balsamic vinegar; set aside.

Step 3
Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir rice in hot oil for 2 minutes.

Step 4
Pour in wine while stirring. Reduce heat to medium-low.

Step 5
Pour in 1 cup hot broth; cook and stir until broth is absorbed.

Step 6
While stirring constantly, continue adding remaining broth, 1 cup at a time, until all broth is absorbed and rice is tender yet firm to the bite, about 20 minutes.

Step 7
Stir in reserved onion mixture until heated through. Remove from heat.

Step 8
Stir in chicken and butter; season with salt and pepper. Garnish each serving with thyme.