From The Complete Cooking For Two Cookbook we have Chicken and Rice. The recipe called for chicken thighs. The chicken thighs at the store were very sad looking so I opted for 2 bone-in breasts. I cut the breasts in half and then followed the recipe. Even though this was cooking for 2 we still had leftovers!
Chicken and Rice, from The Complete Cooking For Two Cookbook.
1 1/4 cups chicken broth
1/2 cup long-grain white rice
salt and pepper
4 (5- to 7- ounce) bone-in chicken thighs, trimmed
1 tsp vegetable oil
1 small onion, chopped fine
2 garlic cloves, minced (I didn’t use this)
3/4 tsp minced fresh thyme or 1/8 tsp dried
1/4 cup dry white wine
2 tbsp chopped fresh parsley
1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Combine 3/4 cup broth, rice and 1/4 tsp salt in bowl. Cover and microwave until rice is softened and most of the liquid is absorbed, 6 to 8 minutes.
2. Meanwhile, pat chicken dry with the paper towels and season with salt and pepper. Heat oil in medium ovensafe saucepan over medium-high heat until just smoking. Brown chicken well, about 5 minutes per side; transfer to plate.
3. Pour off all but 1 tsp fat from saucepan. Add onion and 1/4 salt and cook over medium-low heat until soften and lightly browned, 5 to 7 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in remaining 1/2 cup broth and wine, scraping up any browned bits. Stir in parcooked rice, breaking up any large clumps, and bring to simmer. Place browned chicken skin side up on rice, cover (Use ovensafe cover for the pot), and bake until rice is cooked through and the chicken registers 175 degrees, about 25 minutes.
4. Using potholders (saucepan handle will be hot), remove saucepan from oven. transfer chicken to serving platter and tent chicken loosely with aluminum foil. Fluff rice with fork, cover and let sit for 10 minutes. Stir in parsley and season with salt and pepper to taste. Serve with rice.