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

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