Food & dining

Sunday Supper & More

Braised crispy chicken one night, chicken and rice bowls the next

Crispy oven-braised chicken with red onions, carrots, and brown rice.

Sally Pasley Vargas for The Boston Globe

Crispy oven-braised chicken with red onions, carrots, and brown rice.

If you love dark, tender poultry and crisp skin, start by making braised chicken thighs and turn the technique on its head. Usually, the braising technique consists of browning food, then cooking it slowly in a covered pot with a small amount of liquid. Here, to get the skin crisp, the browned chicken goes into a baking dish with red onions, carrots, white wine, chicken stock, and a touch of honey and vinegar to make a rich sauce. While the vegetables cook in the liquid around the poultry, the exposed chicken skin crisps and browns. The cooking juices make a flavorful sauce.

For the second dish, saute mushrooms, add a few handfuls of baby spinach, cooked chicken, vegetables, and rice, and reheat them together to serve chicken and rice bowls — an almost instant supper. No convenience foods necessary.

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(Chicken thighs, chicken and rice)

12 bone-in chicken thighs
(about 3½ pounds total)

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6 carrots

3 red onions

12 ounces button mushrooms

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4 ounces fresh baby spinach

1 bunch fresh thyme

Salt and pepper, to taste

¼ cup olive oil

1 cup white wine

3 tablespoons white wine
vinegar

2 tablespoons honey

3 cups chicken stock

2 cups long-grain brown rice

Sally Pasley Vargas can be reached at
sally.p.vargas@gmail.com
.
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