Chicken with Rice Casserole

Being from the Midwest, I am all about a good casserole that I can make on the stove during the hot summer months, and this one hit the spot.
This also calls for wine, and if you're like me that means a glass for the skillet, a glass for the cook.

Ingredients
4 bone-in, skin-on chicken thighs
1 1/2 tsp kosher salt

1/2 tsp black pepper
1 tbs of olive oil
2 cloves of garlic minced
1 1/4 cup of chicken broth
1/3 cup of chardonnay
1 carrot, diced
1 leek, white and green parts only
12 white mushrooms, halved
1 cup of white and wild rice blend
2 tbs of thyme

Directions

Sprinkle chicken with salt and pepper.
In a large skillet, warm olive oil over medium-high heat.
Add the chicken, skin side down and cook for 3 to 4 minutes, or until skin is brown.
Flip chicken and cook for another 3 to 4 minutes. Set aside.
Add the garlic and cook.
Add the broth and wine, scrapping off browned bits on skillet.
Stir in carrot, leek, mushrooms, rice and thyme.
Nestle chicken in skillet, reduce heat to a simmer and cover.
Cook until liquids are absorbed.

Changes I made!
The original recipe said to cook down for 25 minutes, but I found it takes longer before the liquids are absorbed.

This recipe from 100 perfect pairings.

Comments

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