"Inner Child" Chicken with Rice

So this one has become one of my go-to favorites after hearing about it from my dad, who got the recipe from In Praise of Leftovers. That site has now become one of my favorites, and like I said, this recipe has, too! Enjoy!

Inner Child Chicken with Rice

Adapted from In Praise of Leftovers

6 large boneless chicken thighs (or 8 small ones) *thighs are definitely best, but you can use breasts for this - just slice up the breasts so they're in smaller chunks than a whole breast.

1 Tb. kosher salt

1 tsp. freshly ground pepper

1/4 c. olive oil

1 medium onion, peeled and thinly sliced

2 cups long-grain white rice (like basmati)

4 cloves minced garlic

1 bay leaf

1 Tb. fresh thyme plus more for top

1 c. white wine (or vermouth, if you happen to have it - good sub for white wine)

3 c. chicken stock

Sprinkle chicken with salt and pepper. In a Dutch oven over medium-high heat, brown the chicken pieces in the oil, turning them several times to brown on all sides, about 7 minutes in all.

Pull the chicken out of the pan and set aside. In the same oil (add a little more if you need to), saute the onion until it is soft and slightly browned. This is where I digress from the original recipe. Then add the garlic, and after garlic is softened, pour in the white wine and deglaze the pan (all that yummy goodness). Then add chicken stock, rice, bay leaf and thyme, and bring to a boil. You don't want to skip the deglazing step - important!

Put the chicken pieces back in the pot, reduce the heat to low, and cover. Simmer until the rice has absorbed the cooking liquid and the chicken is cooked through, about 35 minutes. Serve hot, sprinkled with more fresh thyme.

YUM!!!! Super easy - not a lot of prep, and it's a one-pot meal! I served mine with some asparagus sauteed in olive oil with a little salt & pepper. :)