Subj : NYT Most Popular 2024/15
To   : All
From : Dave Drum
Date : Fri Jan 24 2025 12:03:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: One-Pot Chicken & Rice w/Caramelized Lemon
 Categories: Poultry, Herbs, Rice, Chilies, Citrus
      Yield: 4 servings
 
      4    Bone-in, skin-on chicken
           - thighs (1 1/2 lb)
           Salt & black pepper
      2 ts Dried oregano
           Crushed red pepper
      2 tb Extra-virgin olive oil
      2    Lemons
      1 c  Pitted Castelvetrano or
           - kalamata olives; smashed,
           - rough chopped
      6 cl Garlic; minced
      1 md Shallot; minced
           +=OR=+
    1/2 md Onion; minced
      2 c  Long-grain white rice;
           - rinsed
     32 oz Chicken broth
    1/4 c  Rough chopped fresh parsley;
           - to serve
 
  Set the oven @ 400ºF/205ºC.
  
  Use paper towels to pat the chicken thighs until dry on
  all sides. Season the chicken with 1 teaspoon each salt,
  pepper and dried oregano and a pinch of crushed red
  pepper.
  
  Place a large Dutch oven or other heavy-bottomed pot
  over medium-high heat and add oil. Let oil heat up for a
  few minutes. Add thighs to the pot, skin side down, and
  let cook undisturbed until they self-release from the
  bottom of the pot, about 5 minutes. Remove from the pot
  and set aside.
  
  Cut 1 lemon into 1/4" thick slices. Add to the pot and
  cook until caramelized and softened, about 2 minutes.
  Remove from the pot and set aside.
  
  Add the olives, garlic, shallot and 1 teaspoon each
  salt, pepper and dried oregano to the pot. Cook over
  medium-low heat, scraping browned bits from the bottom
  of the pan, until garlic is fragrant, 2 to 3 minutes.
  Turn the heat up to high, add the rice and broth to the
  pot, stir to combine and cover until it comes to a boil,
  about 5 minutes.
  
  Remove the pot from heat, add the browned chicken thighs
  on top of the rice, skin side up, then cover the chicken
  thighs with the lemon slices. Place the pot, covered,
  into the oven and bake until the rice and chicken are
  fully cooked, 25 to 30 minutes. Serve topped with fresh
  parsley and a squeeze of lemon juice.
  
  By: Dan Pelosi
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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