- 1-1/4 cup broth
- 1/2 cup long-grain rice
- 4 5-7oz bone-in thighs
- 1 onion
- 2 cloves garlic
- 1/4tsp thyme
- 4tb white wine
- 2tb parsley
- Microwave 3/4 cup broth with rice for 6-8 minutes, or until most of the liquid has been absorbed.
- Meanwhile, sear chicken for 5 minutes per side. Set aside.
- Cook onion for 5 minutes. Add 5-6 for 1 minute. Deglaze with remaining broth and wine. Add rice, bring to a simmer, add chicken, cover and roast at 350 degrees for 25 minutes.
- Set chicken aside and cover with foil. Fluff rice and cover for 10 minutes. Add parsley and serve.