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Risotto With Balsamic Glazed Chicken Thighs

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Ingredients

4 skinless, boneless chicken thighs, rinsed and patted dry

1 cup grape tomatoes, halved

2 tablespoons balsamic vinegar

1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

2 teaspoons chopped fresh marjoram, divided

2 teaspoons chopped fresh rosemary, divided

3 tablespoons olive oil, divided

4 to 5 cups low-sodium chicken broth

2 tablespoons unsalted butter

1 small red onion, diced

2 garlic cloves, minced

1 1/2 cups uncooked Arborio rice

1/4 cup white wine (such as Chardonnay)

1 cup firmly packed arugula leaves, washed and drained

1/2 cup grated Parmesan cheese, divided

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