it’s rare that i make a big meal. typically our dinners are rather simple affairs consisting of gilled meat, veggie sides and maybe rice. but we’re having friends over next week and i needed to do a trial run of new recipe. see, i’m notorious for screwing up a dish i’ve never made before and i didn’t want this to be a giant fail when our guests are sitting hungrily at my table. but this one skillet meal was so easy and so delicious and it made the house smell like a delightful autumn harvest.
if you’re interested:
chicken thighs, browned in cast iron skillet with some extra virgin olive oil. season with salt, pepper, and italian seasoning. remove chicken, add a bit more oil to the pan and toast the rice. i used about 2/3 cup wild rice and 2/3 cup jasmine rice. stir in the pan and pick up all the yummy bits that the chicken left behind. then throw in some mini portobello mushrooms and baby carrots. i cut up a couple shallots as well. then pour in 2 1/2 cups of chicken broth and nestle the chicken back in there and sprinkle with more seasoning, tuck in a few bay leaves. cover with foil and bake in the oven at 400 for about 45 minutes or until the rice is done and liquid is absorbed.
i like this dish because you do all the prep and then the oven does the rest of the work for you and there’s very little cleanup. perfect meal for a cool fall night with friends. winner, winner, chicken dinner.