Subj : NYT Most Popular 2024/15
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From : Dave Drum
Date : Fri Jan 24 2025 12:10 pm

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

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