Recipe
One-Pot Provençal Chicken With French Rice Pilaf

One-Pot Provençal Chicken With French Rice Pilaf

  • Servings: 4
  • Total Time:

Toasting Royal Basmati Rice with onion and chicken stock creates a delicious bed of rice pilaf for our One-Pot Provençal Chicken.

Ingredients

  • 1 cup Royal Basmati Rice
  • 1 tablespoon olive oil
  • 4 bone-in, skin-on chicken thighs
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 can (14 oz.) diced tomatoes
  • ½ cup low-sodium chicken stock
  • ⅓ cup pitted kalamata or niçoise olives
  • 4 anchovy fillets, finely chopped, optional
  • 1 teaspoon minced fresh thyme or ½ teaspoon dried
  • 1 teaspoon minced fresh oregano, or ½ teaspoon dried
  • ½ teaspoon fine sea salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • ½ small onion, diced
  • 2 cups low-sodium chicken stock
  • ½ teaspoon fine sea salt

Instructions

  1. In a Dutch oven, heat oil over medium-high heat. Add chicken and brown on both sides, about 5 minutes per side. Transfer to a plate.
  2. Pour off all but 1 tablespoon of the fat, then add onion and garlic to the pan. Cook, stirring, until softened, about 5 minutes.
  3. Stir in tomatoes, stock, olives, anchovies, thyme, oregano, salt, and pepper. Bring to a simmer and add chicken pieces back to the pot. Cover, reduce the heat to medium-low, and simmer gently until the internal temperature of the chicken reaches 170ºF, about 15 minutes.
  4. While the chicken cooks, in a medium saucepan heat oil over medium heat. Add onion and cook, stirring, until softened, about 5 minutes.
  5. Stir in rice and cook, stirring, until fragrant and lightly browned, about 5 minutes.
  6. Stir in stock and salt, bring to a boil, cover, reduce the heat to medium-low, and simmer until tender, about 15 minutes. Remove from the heat and let sit 10 minutes more. Fluff the rice with a fork.
  7. Serve chicken on a bed of the pilaf.