Bone-in/skin-on chicken, marinated in a homemade concoction of fresh lemon, thyme, garlic and olive oil, then cooked with rice and peas.
To save time, you can buy a whole chicken already cut up in the meat department. However, consider cutting it up yourself. The benefits to that are that it's a less expensive purchase, you can keep the carcass for homemade stock, and you can feel like an Iron Chef with your skills!
I only use the meatiest parts of the chicken for this recipe -- the breasts, thighs, and drumsticks. I save the wings either for stock, or I just keep adding to a bag of them in the freezer until I have enough to make a couple servings of fried or baked chicken wings to snack on.
Makes 12 servings
Prep: One day in advance
Ingredients
2 bone-in skin-on chicken thighs
2 bone-in skin-on drumsticks
2 bone-in skin-on breasts (if on the larger side, I cut each one in half, crosswise)
zest of one lemon
2 Tbsp fresh lemon juice
2 tsp fresh garlic, minced
2 tsp fresh thyme, chopped
1 tsp kosher salt, plus more to taste
12 scrunches of freshly cracked pepper, plus more to taste
1/4 cup extra virgin olive oil
2 Tbsp canola oil
1/4 cup finely chopped shallots
4 cloves fresh garlic, minced
1/4 cup dry vermouth
2 cups chicken broth
2 cups uncooked rice, rinsed and drained
1 cup frozen peas
freshly chopped parsley and grated parmesan, for serving
Directions
Make the marinade:
In a bowl, combine the lemon zest, lemon juice, garlic, thyme, 1 tsp of kosher salt, cracked pepper, and olive oil. Mix well.
Place the chicken in a gallon-sized resealable plastic bag. Pour the marinade over the chicken, seal the bag, and gently massage to distribute the marinade all over the chicken. Allow to marinate 30 minutes to several hours in the refrigerator. If you can remember, turn the bag over periodically to redistribute the marinade.
When ready to cook, remove the bag from the refrigerator and set it aside to take the chill off as your prepare the remaining ingredients.
Preheat the oven to 350°F. In a large Dutch oven with a lid, heat the 2 Tbsp of canola oil over medium-high heat. Working in batches, place the chicken skin side-down and sear 2 to 3 minutes, until the skin is golden brown. Transfer the seared chicken to a plate and set aside.
To the same pot, sauté the shallots for 30 seconds, then add the garlic and sauté for another 10 to 15 seconds. Pour in the vermouth, and allow to cook about a minute while scraping the bits off of the bottom of the pot with a wooden spoon (this is called “deglazing”).
Pour in the chicken broth and add the rice along with a healthy pinch of kosher salt and a few scrunches of black pepper. Stir.
Nestle the chicken in one layer on top of the rice. As soon as the liquid starts to boil, cover the pot and turn off the stove. Transfer the covered pot to the oven and set the timer for 30 minutes.
After the 30 minutes, remove the lid and sprinkle the peas on top. Replace the lid and return to the oven and cook for another 15 minutes, or until a meat thermometer reads 165°F in the breast and 175°F in the thigh.
Remove from the oven and allow to sit for 5 to 10 minutes. Sprinkle with parsley and Parmesan cheese. Serve warm.
Visuals
One of the kitchen tools I cannot do without: a microplane.
Make the marinade.
Bone-in and skin-on chicken breasts (halved crosswise), drumsticks, and thighs.
Marinate the chicken in a resealable bag for at least 30 minutes. Keep refrigerated while marinating.
When ready to cook, remove the bag of chicken from the refrigerator and set aside while you prepare the other ingredients. Mince the garlic and chop the shallots.
Sear the chicken, in batches, skin side down until the skin becomes golden brown.
Transfer the seared chicken to a plate and set aside.
Sauté the shallots for 30 seconds. Add the garlic and sauté another 10 to 15 seconds.
Pour in the vermouth and scrape the browned bits off the bottom of the pan with a wooden spoon. Cook for about a minute.
Pour in the broth and add the rice. Season with more salt and pepper, and stir. Nestle the chicken in one layer on top of the rice. When the liquid starts to boil, cover and transfer the pot to the preheated oven. After 30 minutes, add the peas around the chicken, replace the lid, and finish cooking in the oven.
Once the chicken has reached the ideal temperature, remove the pot from the oven, uncover and let sit for 10 minutes. Garnish with fresh parsley and sprinkle with grated Parmesan cheese. Serve warm.
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