I found this recipe last year in The Canal House Volume no. 6 cookbook and it quickly found a spot in my regular cooking rotation. And when I say regular, I mean once a week. It is just that good. It is everything you want in regular meal. The ingredients are uncomplicated, the flavors are simple and comforting, and you only get one, single pot dirty.
The recipe does take a bit of time–about an hour–but most of it is hands off cooking time, which leaves you time to check on children’s homework, change out of your clothes into something comfortable and pour a glass of wine. All while a delicious dinner is simmering on the stove, filling your house with an amazing smell.
- 2 tablespoons of butter
- 1 tablespoon of olive oil
- 6-8 pieces of bone-in chicken thighs, skin on
- 1 onion, diced
- 2 stalks of celery, diced
- 2 carrots, diced
- 1 cup of rice
- 1 bay leaf
- parsley for garnish
- In a large, wide saute pan, heat butter and olive oil over medium heat. Season chicken with salt and pepper and place skin side down. Brown the chicken until golden, about 10 minutes. You might have to do this in batches.
- When the chicken is golden, flip to skin side up. Add the diced onion, celery, and carrot to the pan, nestling between the chicken pieces. Add salt and pepper and cook for a few minutes to let the vegetables slightly soften.
- Add 1 cup of water, reduce heat to low, cover with a lid and cook for 20 minutes.
- After 20 minutes, add the cup of rice, patting it down between the chicken. Add 1 cup of water and the bay leaf. Cover again and cook on low for 40-45 minutes (or longer, depending on the cooking instructions for your rice).
- The dish is ready when the chicken is cooked through and the rice is tender. Garnish with parsley and serve
We hope one of our favorite meals becomes one of your favorite meals, too!