One-Skillet Chicken Thighs and Rice with Fennel, Greens, and Peas
Ingredients
Makes 4 servings
4 bone-in, skin-on chicken thighs (about 2 lbs)
Kosher salt and freshly ground black pepper
1 1/4 cups long grain white rice, such as basmati
1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup diced fennel, fronds reserved for garnish
1/4 cup diced shallot
2 garlic cloves, thinly sliced
1 3/4 cups unsalted chicken broth
2 cups baby greens such as spinach, arugula, or kale (about 2 1/2 ounces)
1 cup peas (fresh or frozen)
1 tablespoon freshly squeezed lemon juice, plus more to serve
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Instructions
1
Season chicken thighs generously on both sides with salt and pepper. Rinse the rice under running water until water runs clear; drain.
2
Preheat the Deep Farmhouse Skillet or Round Roaster over medium heat for 1 minute. Add olive oil, then add chicken thighs skin-side down and sear until deeply golden and skin is crisp, about 6 minutes. Flip and cook 2 minutes more. Transfer to a plate, leaving the fat in the pan.
3
Add butter and stir to melt, then add fennel and shallots. Cook, stirring occasionally, until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute longer.
4
Add drained rice and stir to coat in the fat and aromatics. Cook for 1 minute. Pour in chicken broth and bring to a simmer, then nestle chicken thighs back into the skillet, skin-side up. Season with 1 teaspoon salt, then cover with the Carbon Steel Lid and reduce heat to low. Cook until the rice is almost tender and most of the liquid is absorbed, about 12 minutes.
5
Remove the lid and scatter spinach and peas over the top. Cover again and cook until spinach is wilted, peas and rice are tender, and chicken is cooked through, about 5 minutes longer. Remove from heat and stir gently to incorporate greens into the rice. Let rest 5 minutes before serving.
6
Finish with chopped fennel fronds and freshly squeezed lemon juice.