MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: One-Pot Chicken & Rice With 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  Fresh parsley;
           - rough chopped, to serve

  Set the oven @ 400 F/205 C.

  Use paper towels to pat the chicken thighs until dry on all sides.
  Season the chicken with 1 ts each salt, pepper, 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 ts 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.

  Recipe by Dan Pelosi

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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