Black Pepper Free Chicken with Rice and Mushrooms
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Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tsp salt, divided
- 1 tbsp olive oil
- 2 medium leeks, white and light-green parts only, halved lengthwise and thinly sliced
- 1 medium fennel bulb, cored and thinly sliced
- 10 oz cremini mushrooms, sliced
- 1 tbsp fresh ginger, finely grated
- 1 ½ cups long-grain white rice
- 3 cups low-sodium chicken broth
- ½ tsp dried thyme
- 2 tbsp fresh flat-leaf parsley, chopped
Instructions
- 1
Pat the chicken thighs dry and season all over with 1/2 tsp of the salt. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
- 2
Place the chicken thighs skin-side down in the pot and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the surface. Flip and sear the second side for 3 minutes. Transfer the chicken to a plate and set aside; leave the rendered fat in the pot.
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