The Golden Dutch Oven Method: Skillet-Style Poultry and Savory Grains

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A masterclass in one-pan cooking: juicy bone-in chicken thighs with crackling golden skin served over a bed of savory, stock-infused long-grain rice.

Scale

1 tablespoon olive oil

6 bone-in, skin-on chicken thighs

1½ teaspoons kosher salt, divided

¾ teaspoon ground black pepper

1 tablespoon unsalted butter

⅔ cup finely chopped yellow onion

2 cloves garlic, minced

1½ cups uncooked long-grain rice

3 cups chicken stock

1 tablespoon finely chopped flat-leaf parsley

1 medium lemon, cut into wedges

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1. Preheat oven to 375 Fahrenheit.

2. Season chicken with salt and pepper. Heat oil in a Dutch oven over medium-high heat.

3. Sear chicken skin-side down until golden and crisp (about 5 minutes). Flip and cook for 3 minutes. Remove to a plate.

4. Melt butter in the same pot. Sauté onion until translucent, then add garlic and rice. Toast for 1 minute.

5. Stir in chicken stock and remaining seasoning. Bring to a rolling boil.

6. Nestle chicken on top of the rice, keeping skin above the liquid.

7. Bake uncovered for 45 to 55 minutes until liquid is absorbed and rice is tender.

8. Garnish with fresh parsley and a squeeze of lemon juice.

Pat the chicken skin completely dry before searing for maximum crispness.

Use a heavy-bottomed Dutch oven for even heat distribution.

Let the dish rest for 5 minutes after removing from the oven to allow rice to fluff perfectly.

Find it online: https://www.flavourrecipe.com/one-pot-crispy-chicken-and-rice/