Ingredients: |
Ingredients: ¼cup olive oil
4 Tablespoons butter
1 medium onion, diced
2 large carrots, grated
1 ½ pounds boneless, skinless chicken thighs
2 tsp salt
¼ tsp black pepper
2 bay leaves
1 cup dry white wine (I use Chardonnay)
5 cups chicken broth
2 cups jasmine rice
1 head garlic
⅓ cup fresh italian parsley (optional)
½ cup grated parmesan cheese
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Directions: |
Directions:Add 1/4 cup olive oil and 2 tbsp unsalted butter to a large dutch oven. Traditionally the dish is made in a cast iron pot, if you have it. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Sautee until soft and golden, about 8 minutes.
Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 tsp salt and ¼ tsp of black pepper. Sauce, stirring occasionally until chicken is golden on all sides, about 5 minutes.
Increase the heat to high, and add the 1 cup of white wine. Boil the wine down, scraping the bottom until most of the wine has evaporated.
Add the chicken broth, and then stir in the rice.
Without separating the garlic, chop the tips off the end of each of the cloves (leaving the root of the garlic intact). Set the whole head into the center of the rice, the exposed tips side down. Bring to a full boil, then reduce the heat to low. Cover and simmer until the rice is cooked, about 20 minutes.
Remove from heat. Remove the head of garlic and let cool. Squeeze the garlic close out of their skins, and into the rice (it will be grossly satisfying). Stir in the remaining butter, parmesan cheese and parsley (optional)
Enjoy! |
This recipe for Plov (Russian Chicken & Rice) is from