Yields1 Serving

 4 bone-in skin-on chicken thighs
 2 onions, thinly sliced
 2 cups sodium-reduced chicken broth
 1 cup basmati rice, rinsed
 1 tablespoon finely chopped fresh thyme

1

Sprinkle chicken with 1/4 tsp salt and pinch pepper. In Dutch oven or large heavy-bottomed saucepan, heat 1 tsp olive oil over medium-high heat; cook chicken, turning occasionally, until golden, about 7 minutes.
Transfer to plate. 

2

Drain all but 4 tsp fat from pan; cook onions over medium-high heat, stirring, until golden, about 6 minutes. Stir in broth, rice, thyme and 1/4 tsp salt, scraping up browned bits; bring to boil.

3

Arrange chicken, skin side up, over rice mixture. Reduce heat, cover and simmer until liquid is absorbed and chicken is no longer pink inside, about 15 minutes. Remove from heat; let stand, covered, for 10 minutes before serving with 2016 Barrel Fermented Chardonnay, Estate Grown & Bottled.

Recipe from Mike Ward and the Canadian Living Test Kitchen

Ingredients

 4 bone-in skin-on chicken thighs
 2 onions, thinly sliced
 2 cups sodium-reduced chicken broth
 1 cup basmati rice, rinsed
 1 tablespoon finely chopped fresh thyme

Directions

1

Sprinkle chicken with 1/4 tsp salt and pinch pepper. In Dutch oven or large heavy-bottomed saucepan, heat 1 tsp olive oil over medium-high heat; cook chicken, turning occasionally, until golden, about 7 minutes.
Transfer to plate. 

2

Drain all but 4 tsp fat from pan; cook onions over medium-high heat, stirring, until golden, about 6 minutes. Stir in broth, rice, thyme and 1/4 tsp salt, scraping up browned bits; bring to boil.

3

Arrange chicken, skin side up, over rice mixture. Reduce heat, cover and simmer until liquid is absorbed and chicken is no longer pink inside, about 15 minutes. Remove from heat; let stand, covered, for 10 minutes before serving with 2016 Barrel Fermented Chardonnay, Estate Grown & Bottled.

Soy-Chicken, Rice and Thyme Biryani
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