- 2 pounds bone in chicken thighs
- Kosher salt & black pepper
- 1 T. olive oil
- 6 T. butter, divided
- 2 large yellow onions, diced
- 1 ½ cups uncooked rice (any variety)
- ¼ cup white cooking wine
- 2 ¼ cups chicken broth
Season the tops of the chicken on one side with salt & pepper. Heat a large saute pan over medium-high heat for 1 minute. Add olive oil and butter. Heat 1 more minute. Add chicken skin side down and cook until deeply broth underneath, 4-5 minutes. While it browns, salt & pepper the other side. Flip and cook 3-4 minutes more. Transfer the chicken to a plate.
Leave the pan on medium-high heat and add 3 more tablespoons of butter and the onions. Season with 1 teaspoon of kosher salt. Cook 5 minutes before turning down the heat a touch, then 10 minutes or until the onions are golden throughout and dark brown at the edges. Stir every few minutes. Season with more salt if needed and plenty of pepper. Remove 1/3 cup of onions and set aside.
Add thyme (optional) and rice to cook with the onions for 1 minute. Add wine and cook until it disappears. Scrape the sides of the pan. Return chicken to pan. Carefully pour the broth around the chicken. Bring it to a simmer then reduce to lowest simmer and cover. Cook for 25 minutes or until rice is tender.
Remove the dish from heat and rest 5-10 minutes before serving. Scatter with reserved buttered onions.
Recipe from Smitten Kitchen.