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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: One-Pot Chicken & Rice w/Caramelized Lemon   
    Categories: Poultry, Herbs, Rice, Chilies, Citrus   
         Yield: 4 servings   
       
         4    Bone-in, skin-on chicken   
              - thighs (1 1/2 lb)   
              Salt & black pepper   
         2 ts Dried oregano   
              Crushed red pepper   
         2 tb Extra-virgin olive oil   
         2    Lemons   
         1 c  Pitted Castelvetrano or   
              - kalamata olives; smashed,   
              - rough chopped   
         6 cl Garlic; minced   
         1 md Shallot; minced   
              +=OR=+   
       1/2 md Onion; minced   
         2 c  Long-grain white rice;   
              - rinsed   
        32 oz Chicken broth   
       1/4 c  Rough chopped fresh parsley;   
              - to serve   
       
     Set the oven @ 400ºF/205ºC.   
        
     Use paper towels to pat the chicken thighs until dry on   
     all sides. Season the chicken with 1 teaspoon each salt,   
     pepper and dried oregano and a pinch of crushed red   
     pepper.   
        
     Place a large Dutch oven or other heavy-bottomed pot   
     over medium-high heat and add oil. Let oil heat up for a   
     few minutes. Add thighs to the pot, skin side down, and   
     let cook undisturbed until they self-release from the   
     bottom of the pot, about 5 minutes. Remove from the pot   
     and set aside.   
        
     Cut 1 lemon into 1/4" thick slices. Add to the pot and   
     cook until caramelized and softened, about 2 minutes.   
     Remove from the pot and set aside.   
        
     Add the olives, garlic, shallot and 1 teaspoon each   
     salt, pepper and dried oregano to the pot. Cook over   
     medium-low heat, scraping browned bits from the bottom   
     of the pan, until garlic is fragrant, 2 to 3 minutes.   
     Turn the heat up to high, add the rice and broth to the   
     pot, stir to combine and cover until it comes to a boil,   
     about 5 minutes.   
        
     Remove the pot from heat, add the browned chicken thighs   
     on top of the rice, skin side up, then cover the chicken   
     thighs with the lemon slices. Place the pot, covered,   
     into the oven and bake until the rice and chicken are   
     fully cooked, 25 to 30 minutes. Serve topped with fresh   
     parsley and a squeeze of lemon juice.   
        
     By: Dan Pelosi   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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