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.
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.
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
Directions
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.
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.
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.