Now that I have a full kitchen (and dishwasher!) I want to try something here. I'm going to try a new recipe every week and post it with pictures and a review. So for the first week, here's One Pot Chicken and Vegetables.
This was delicious!! And so easy to make after work. It made plenty for the two of us and leftovers.
|From Martha Stewart|
4 chicken leg quarters (about 2 pounds total), patted dry
Coarse salt and ground pepper
3 garlic cloves, roughly chopped
1 bunch Swiss chard (10 ounces), stems cut into 1/2inch pieces, leaves torn into 2inch pieces
1 small yellow onion, diced small
2 medium carrots, diced medium
1 1/2 teaspoons finely grated lemon zest, plus wedges for serving
1 1/2 cups basmati rice 2 1/2 cups lowsodium chicken broth
1. Season chicken with salt and pepper. Heat a large Dutch oven or other heavy pot with a tightfitting lid
over mediumhigh. Add chicken, skin side down, and cook until browned on both sides, 12 minutes,
turning once. With tongs, transfer chicken to a plate.
2. Reduce heat to medium and add garlic, chard stems, onion, and carrots. Cook, stirring occasionally, until
chard stems and onion are translucent, 4 minutes. Add chard leaves, lemon zest, and rice; cook 1 minute.
Add broth and bring to a rapid simmer. Reduce to a simmer and season with salt and pepper. Arrange
chicken, skin side up, on top of rice mixture and cook, covered, until chicken is cooked through and liquid
is absorbed, about 25 minutes. Remove from heat and let sit, 5 minutes. Serve with lemon wedges.