Merri’s One-Pot Chicken and Rice
Bone in chicken pieces (breasts or thighs)
2-4 tablespoons butter
1-2 tablespoons olive oil
1 medium onion, chopped
2 cups chicken broth
Preheat the oven to 350 Fahrenheit
In an oven proof pan melt two tablespoons of butter and one tablespoon olive oil over medium high heat. Brown the chicken on all sides and remove to a plate. Lower the heat to medium and deglaze with a splash of chicken stock.
If the pan looks dry, add another tablespoon of butter. Sauté the chopped onion until softened, about six minutes. Add rice and toast for two or three minutes. Add chicken stock and place the chicken back in the pan.
Cover and place in preheated oven. Depending on the size of the chicken pieces, it will take 40 minutes to one hour. I start checking at 30 minutes with smaller pieces, looking for an internal temp of 165 Fahrenheit.
Leave covered and let rest for 10 minutes before serving.