Food & dining
    Next Score View the next score

    Recipe for crispy braised chicken with brown rice

    Sally Pasley Vargas

    Serves 4 with leftovers

    RICE

    2cups long-grain brown rice
    cups water
    1teaspoon salt

    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.

    Advertisement

    CHICKEN

    12bone-in chicken thighs (about 3½ pounds total)
    Salt and pepper, to taste
    2tablespoons olive oil
    6carrots, halved lengthwise if large and cut into 3-inch lengths
    3red onions, each cut into 8 wedges
    1cup white wine
    3tablespoons white wine vinegar
    2tablespoons honey
    cups chicken stock
    Fresh thyme (for garnish)

    Get The Weekender in your inbox:
    The Globe's top picks for what to see and do each weekend, in Boston and beyond.
    Thank you for signing up! Sign up for more newsletters here

    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
    each dish.

    Advertisement

    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