Description

Make a hearty one pot chicken meal that will make your family love you. It is delicious and the rice comes out creamy like a risotto. If there happens to be any leftovers, it reheats very well.

Ingredients

• ¼ c. olive oil
• 4 T. unsalted butter, divided
• 1 medium onion, finely diced
• 2 large carrots, grated or cut into matchsticks
• 1½ lb. boneless, skinless chicken thighs, trimmed and cut into 1 inch pieces
• 2 t. sea salt, divided
• ¼ t. freshly ground black pepper
• 2 bay leaves, optional
• 1 c. dry white wine, such as Chardonnay
• 5 c. low-sodium chicken broth, heated
• 2 c. medium grain rice such as Jasmine rice (not rinsed)*
• 1 head garlic, left whole
• ⅓ c. freshly chopped Italian parsley
• ½ c. shredded Parmesan cheese, plus more for serving

Steps

1. Using a dutch oven or heavy bottomed pot with a tight fitting lid, over medium-high heat, add olive oil and 2 T. unsalted butter. Once butter is melted and hot, stir in onion, carrots and 1 t. salt. Saute until soft and golden, about 8-10 minutes.
2. Add chicken thighs, bay leaves, remaining salt and black pepper. Saute, stirring occasionally, until chicken is golden on all sides, about 5 minutes. Increase heat to high; add white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated. Add hot chicken broth; stir in the rice.
3. Without separating the cloves, leaving the root end intact, slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the center of the rice, sliced side down. Bring to a rolling boil; reduce heat to low; cover; simmer until rice is fully cooked, about 15 minutes.