Chicken and Rice Bake
Total Time: 1 1⁄2 hoursYield: 6 Servings
Source: www.dinneratthezoo.com
Category: Poultry
Ingredients
6 whole Chicken Thighs1 tablespoon Olive Oil
1 whole Onion (finely diced)
4 cups Butternut Squash (1/2 inch cubes)
6 whole Thyme Sprigs
1 1⁄2 cup Arborio Rice
1⁄4 cup White Wine
3 1⁄2 cups Chicken Broth
1⁄2 cup Parmesan Cheese
1⁄2 teaspoon Salt (plus more to season)
1⁄4 teaspoon Ground Black Pepper (plus more to season)
Directions
- Preheat oven to 375 degrees.
- In a large deep pot, heat 1 olive oil on high heat. Season both sides of the chicken generously with salt and pepper.
- Cook the chicken on high heat until golden brown, about 5 minutes per side. Transfer the chicken to a plate.
- Reduce heat to medium. Add the onion and squash, season with salt and pepper. Cook the onion and squash until lightly browned, about 6-8 minutes.
- Add the rice, saute for 2-3 minutes or until opaque. Add the wine and cook, stirring, until completely evaporated.
- Return chicken to the pot along with any juices that have accumulated and the thyme sprigs. Add the broth, ½ teaspoon of salt and ¼ teaspoon of pepper. Bring to a boil and cover the pot with a lid.
- Transfer the pot to the oven and bake for 35 minutes. Remove from oven and let sit, covered for 10 minutes. Stir in the parmesan cheese before serving.