Ingredients:

  • 6 bone-in, skin-on chicken thighs (about 1.5 lbs / 680g)
  • 1 tbsp olive oil (15 ml)
  • 1 large onion, chopped (approx. 1 cup / 150g)
  • 2 carrots, peeled and chopped (approx. 1 cup / 120g)
  • 2 celery stalks, chopped (approx. 1 cup / 100g)
  • 2 cloves garlic, minced (approx. 2 tsp / 6g)
  • 1 cup long-grain rice, rinsed (200g)
  • 2 cups chicken broth (475 ml)
  • 1 cup heavy cream (240 ml)
  • 1/2 cup dry white wine (optional, adds depth of flavour - 120 ml)
  • 1 lemon, zested and juiced
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh thyme
  • 1 tsp salt (5g)
  • 1/2 tsp black pepper (2.5g)
  • 1 tsp paprika (5g)
  • 1/2 tsp garlic powder (2.5g)
  • 1/4 tsp onion powder (1.25g)
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C / Gas Mark 5).
  2. In a small bowl, combine paprika, garlic powder, onion powder, salt, and pepper. Rub the mixture all over the chicken thighs.
  3. Heat olive oil in the oven-safe skillet (or baking dish) over medium-high heat. Sear the chicken thighs, skin-side down, until golden brown and crispy (about 5-7 minutes). Flip and sear for another 2-3 minutes. Remove chicken from the skillet and set aside.
  4. Add onion, carrots, and celery to the skillet and sauté until softened (about 5-7 minutes). Add garlic and cook for another minute until fragrant.
  5. Stir in the rinsed rice, chicken broth, white wine (if using), lemon zest, parsley, and thyme. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
  6. Place the seared chicken thighs on top of the rice mixture, skin-side up.
  7. Transfer the skillet (or baking dish) to the preheated oven and bake for 45 minutes, or until the rice is cooked through and the chicken is cooked to an internal temperature of 165°F (74°C).
  8. Remove from oven and stir in heavy cream and lemon juice. Let sit for 5 minutes before serving.
  9. Garnish with extra parsley (optional) and serve hot.