Serves 4 with leftovers
|2||cups long-grain brown rice|
1. In a saucepan, combine the rice, water, and salt. Bring to a boil, lower the heat, and cover the pan. Simmer for 40 minutes, or until the rice is tender and absorbs the liquid (cooking times vary slightly with different brands).
2. Remove the pan from the heat and fluff the rice with a fork. Set aside 5 cups of rice for the chicken and rice bowls.
|12||bone-in chicken thighs (about 3½ pounds total)|
|Salt and pepper, to taste|
|2||tablespoons olive oil|
|6||carrots, halved lengthwise if large and cut into 3-inch lengths|
|3||red onions, each cut into 8 wedges|
|1||cup white wine|
|3||tablespoons white wine vinegar|
|2½||cups chicken stock|
|Fresh thyme (for garnish)|
1. Set the oven at 375 degrees. Have on hand two 9-by-13-inch baking dishes.
2. Trim the excess fat from the chicken. Pat them dry with paper towels and sprinkle with salt and pepper.
3. In a large skillet over medium heat, heat the oil. Add the chicken, skin sides down, and cook 5 to 6 minutes without moving, or until the skin is golden. Turn and cook 3 minutes more. Transfer 6 thighs, skin side up, to each of the baking dishes. Tuck the carrots and onions around the chicken.
4. Pour off the fat from the skillet. Return the pan to the heat and add the wine. Cook, stirring, for 1 minute. Stir in the vinegar and
honey. Pour half of the liquid into each baking dish. Add enough chicken stock to each dish
to come halfway up the sides of the chicken
(it should not cover it). Nestle thyme into
5. Braise, uncovered, for 45 minutes, or until the meat and vegetables are tender. Set aside
4 chicken thighs, 6 carrots, and 4 onion wedges for rice bowls. Garnish with thyme.
6. Pour the sauce into a pitcher and skim off the fat. Serve the sauce separately with the brown rice. Sally Pasley Vargas