It’s good to be back! This blog tends to fall by the wayside each holiday season between Thanksgiving and New Year’s Day due to a substantial increase in the number of family beach photo shoots that I do. But all is said and done and edited – time to get back to recipes for you.
Without a doubt, January is a month where “comfort food” comes to mind, even here in Florida. Whether comfort is desired because it’s chilly outside or maybe because colds and the flu are going around – it feels nice to sit down to a dish that is warm, delicious, simple, and filling.
This chicken and rice recipe is just that. I made this recently for my good friend Tammy who is battling breast cancer. Why bad things happen to good people is just so unfair. She runs our school’s lunchroom service that many of us moms volunteer our time to and is the mom to four amazing boys (well two should be called young men – sorry guys). She is our hero and we have rallied our support around her to keep her chin up, her big girl panties on, and to fight this damn cancer. And YOU WILL.
I asked Tammy if I could bring something over to feed her and the boys and she happily agreed so long as it was something very plain with minimal ingredients. Plain? I can do plain. This uses economical yet delicious chicken thighs that are first sauteed to brown the skin and then braised in a wine and chicken stock bath. (Yes – there was wine in there Tammy and I will also confess that I flavored the stock with an onion and I know you dislike onions. Yes I took it out….don’t worry. And you know the old saying, “I cook with wine……sometimes I put it in the food.”) This recipe travels well and if a large quantity is not needed, this can easily be cut in half. More is better with this I think though. Hang tough Tammy! We love you. And thanks for letting me share this on my blog. 🙂
One Pot Chicken and Rice
- 2 tablespoons olive oil
- 6-8 bone-in, skin-on chicken thighs (about 3 pounds)
- kosher salt and coarse ground pepper
- 1 onion, sliced in half
- ½ cup dry white wine
- 2 cups low-sodium chicken broth
- 2 cups long-grain white rice
- 2 bay leaves
- 3 sprigs fresh thyme
- ½ teaspoon freshly grated ginger (or to taste)
- ¼ chopped fresh parsley
- lemon wedges (for serving)
- In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season both sides of the chicken with salt and pepper and add skin-side down into the pot. Cook until nicely browned on both sides, about 10 minutes. (Tip: Try to resist moving the thighs around when they are skin-side down and wait until they are ready to turn. Helps to prevent the skin from sticking to the pot.) Pour off most of the fat; cover and cook on low for 25 minutes.
- Add the wine to deglaze and turn up the heat to medium-high. Let reduce by about half. Then add the 2 cups of broth along with two cups of water. Nestle the two onion halves in the pot around the chicken. Add the rice, bay leaves, and ginger, season with salt and pepper, and bring the liquids to a boil. Cover the pot until the the rice is cooked and has absorbed the liquid, about 25 minutes.
- Remove and discard the bay leaves (and onion if desired). Transfer the chicken and rice to a serving platter and garnish with the parsley and lemon wedges and serve.
*To halve the recipe, use 4 chicken thighs, 1 cup chicken broth, 1 cup water, and ¼ cup wine.