Lemon & Thyme Chicken & Rice One Pot, from Hungry Anja

INGREDIENTS:

• 5 chicken thigh, skin on
• 1-2 lemons (zest and juice)
• 4 garlic cloves
• 240g long grain rice
• 400ml chicken stock
• 250-300 ml water
• 100ml white wine
• Olive oil
• 1-2 bay leaves
• Fresh thyme
• Fresh parsley
• Salt and pepper

METHOD:

1. Season chicken with salt and pepper and let it sit on the counter for 30min to come to room temperature. Heat 2 tbsp olive oil in a deep, Denby Shallow Cast Iron dish over medium high heat.
2. Place the chicken in the Denby Shallow Cast Iron dish, skin side down, and cook until golden brown, approx 7-8min then turn. When cooking chicken thighs like this I like to cover them with baking paper and then press them down with something heavy, this way you'll get really crispy skin!
3. After turning them, add minced garlic, 1/2 lemon juice, few sprigs of thyme, bay leaf and cook the other side until golden brown and chicken is cooked. Remove the chicken, leaving the herbs in the pan, and set aside.
4. Deglaze the dish with white wine, add the rice, chicken stock, some salt and water. Cover it and let it simmer slowly until the rice is almost cooked. Approx 12 -14min depending on the rice you are using. Season if needed with more salt and pepper, add zest of one lemon and juice of half a lemon to it and place the chicken thighs on top of the rice to warm through. TIP: add the lid on if you would like crispy skin, if not, skip the lid and just let it cook slowly for another 10min or so until the liquid has completely evaporated. You can also finish this dish in the oven without the lid to keep the skin crispy.
5. Garnish with some freshly chopped parsley and serve with lemon wedges.