Chicken and rice bake up with a splash of white wine for a comforting one-dish meal!
- 1 whole organic chicken, 3-4 lbs.
- 2 Tbs. vegetable oil
- Sea salt and freshly ground pepper
- 1 medium onion 2 bay leaves
- 1/2 cup dry white wine or water
- 1/2 cup long grain white rice, such as basmati
- Chopped fresh flat-leaf parsley
Place rack in center of oven; preheat oven to 300 degrees F. Remove giblets and neck, if any, from chicken and set aside for another use or discard. Rinse chicken. Using poultry shears, cut backbone out of chicken; set aside for another use or discard. Remove thigh and drumstick portions, keeping thighs and drumsticks in one piece. Keep breasts halves with ribs and wings in one piece. Pat chicken dry with paper towels.
Heat oil in heavy Dutch oven over medium-high heat. When oil is hot, add chicken, skin side down; sear until golden brown, 2-3 minutes. Turn chicken pieces; brown all over. Reduce heat to medium if pan gets too hot. Turn off heat and season chicken with salt and pepper. Discard extra grease in pan.
Peel onion; cut into quarters. Tuck onion quarters around chicken; add bay leaves. Add white wine or water to pan; cover with lid and foil. Bake until chicken is very tender, about 1-1/2 hours.
Remove Dutch oven from oven; leave oven on. Remove cover; sprinkle rice around chicken. Pour 1 cup water over rice; stir with fork to moisten rice with pan juices. Cover and bake until rice has cooked through, about 20 minutes. To serve, remove and discard bay leaves. Carefully transfer chicken, rice and onions to platter and sprinkle with parsley. Serves 4.
Recipe Courtesy of Raval Media Editorial Team