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Home » , , » one-pot chicken thighs with wild rice and leeks recipe

one-pot chicken thighs with wild rice and leeks recipe

Written on Monday, August 29, 2016 | 3:10:00 PM

Serves : 4 - 6 servings 

Ingredients : 
- 2 tablespoons olive oil
- 6 bone-in, skin-on chicken thighs (about 6 ounces each)
- 4 small leeks, light green and white parts thinly sliced (see How to Clean Leeks, opposite)
- 6 garlic cloves, thinly sliced
- ¼ cup dry white wine
- ¾ cup wild rice blend
- 2 teaspoons chopped fresh thyme leaves
- 1¾ cups chicken broth
- ¾ cup jasmine rice
- ¼ cup chopped golden raisins
- Kosher salt and freshly ground black pepper
- Lemon wedges, for serving
- Sour cream, for serving

Preparation Method :
1) In a 12-inch straight-sided oven-safe skillet, heat the oil over medium-high heat. When the oil is hot, add the chicken thighs, skin side down, and cook until the skin is deep golden brown, 8 to 10 minutes. Transfer the chicken to a plate, skin side up, cover, and set aside. Pour off all except for 2 tablespoons of the fat in the pan.

2) Reduce the heat to medium and add the leeks and garlic to the skillet. Cook, stirring, until the leeks begin to soften and turn golden, 3 to 6 minutes. Add the white wine and cook until the liquid has evaporated. Stir in the wild rice blend, thyme, and chicken broth and bring to a boil over high heat. Reduce to a low simmer, cover, and cook for 25 minutes. Meanwhile, preheat the oven to 350°F.

3) Add the jasmine rice, raisins, ½ teaspoon salt, ¼ teaspoon pepper, and 1¼ cups of water to the skillet, and bring the mixture back to a boil. Return the thighs to the skillet, skin side up, cover the skillet, and transfer it to the oven. Cook until the chicken is cooked through and the rice is almost tender, about 25 minutes. Then remove the lid and cook for another 10 minutes. Let stand for 5 minutes before serving with lemon wedges and dollops of sour cream.

how to clean leeks

Slice the leeks and place them in a bowl of cool water. Swish them around to wash thoroughly, and then lift them out of the water with your hands and set them on a clean plate. Discard the water and the accumulated dirt. Repeat this process until the water is clear. Shake them dry (any extra water will cook off).


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