Chicken. How I love thee oh so much. It seems that you have endless recipes for this bird. Sure there a lots of recipes for beef and pork, but chicken is pretty much the only meat I see used in EVERYTHING, including this recipe. Adapted from: Half Baked Harvest , this dish is made in one pot and has lots of different flavors. The cider drizzle didn’t work out for me, it was a thin liquid. We did use it to dip the chicken in though, so it was still incorporated.
- 3-4 pounds bone-in chicken parts , pat dry
- 1/4 cup olive oil
- 4 tablespoons fresh thyme, chopped
- 4 teaspoons fresh rosemary, chopped
- 2 teaspoon brown sugar
- juice of 1 lemon
- 4 tbs of butter
- 1 box of Rice a Roni: whole grain and wild rice mix
- a box of Orzo pasta
- 2 1/2 cups chicken broth
- 1 can of beer
- 3 carrots, chopped into 1/2 inch pieces
- 2 tablespoons dried parsley
- 4 whole sage leaves chopped
- salt and pepper
- 4-6 cloved of minced garlic
- 1 sweet onion cut into quarters
Preheat oven to 400 degrees F.
Heat a large dutch oven over high heat. Add the 2 tablespoons olive oil. Place the chicken in a ziplock bag and toss with the remaining 2 tablespoons olive oil, thyme, rosemary, brown sugar, and a good pinch of both salt and pepper. Add the chicken to the hot dutch oven and sear on both sides until lightly browned, about 4 m
inutes per side. Remove the chicken from the pan. Repeat with any remaining chicken, remove from the pan.
Reduce the heat to medium and add 2 tablespoons butter. Add the orzo and cook about 2-4 minutes or until lightly toasted and golden, stirring often. Add the wild rice and toast another 1-2 minutes, stirring often. Toss in the carrots, cook 2 minutes. Add the chicken broth, beer and another pinch of salt and pepper. Use a spoon to scrape up any browned bits off the bottom of the pan. Stir in the parsley and sage. Remove from the heat.
Place the chicken right on top of the rice. Drizzle with lemon juice, season lightly with salt and pepper. Add the onion quarters and garlic . Throw in a few sprigs of fresh thyme and rosemary. Divide the remaining 4 tablespoons of butter over the chicken pieces. Cover the pan tightly with a lid.
Bake for 50 minutes to 1 hour 15 minutes or until the liquid is absorbed and the rice is cooked. Make sure the chicken is done. During the last 5 minutes of cooking remove the lid and allow the chicken to brown a little more, if needed, add in 1/2 cup more chicken broth to keep the rice from getting dry. I also used my Broiler for 2 minutes to absorb my liquid and to get the chicken skin crispy.
To serve, plate the rice and chicken. Enjoy!!