A Sarcastic Appetite

One Pot Lemon Chicken & Rice
September 7, 2010, 8:21 pm
Filed under: Uncategorized

Yes, it’s true, I’m back – but more important, back in the kitchen.

Of course, having been away for so long, I was feeling a little rusty – so I figured a nice one pot meal might get me back in shape. And this did not disappoint. The original recipe called for orzo, but I couldn’t find any at the market and so substituted rice. Wary about cooking rice in the oven? Let me introduce you to Luisa, who will introduce you to Francis Lam, AKA the “Rice Whisperer.” Look, it’s not a big deal. Just cook the rice in the chicken broth until it’s tender, and oh, how you will be rewarded. The rice gets so creamy I wondered if I had slipped a stick of butter in there by accident. (Probably wouldn’t be the first time.) The lemons add a nice, fresh bite that’s tempered just a bit by their time in the oven, and the olives are briny and salty and delicious.

Unless I’m smothering a roast chicken with softened butter, I rarely cook poultry that’s not boneless, skinless chicken breasts. I’m happy to report that’s about to change. This is a simple recipe – just brown the chicken before throwing everything else in the pot and then throw the pot in the oven. Pour yourself a glass of wine and watch some HGTV while you wait. No? Just me? Plus, the drumsticks are so cheap – which means I can buy more wine!

One Pot Lemon Chicken and Rice

Serves 3ish. Adapted from Regina Schrambling’s Chicken and Orzo with Lemon and Rice.

1.25 lbs (about 5) chicken drumsticks

lots of salt and pepper

2 tbsp oil + 1 tbsp. butter

1 c. rice

2 c. chicken broth

1 large garlic clove, minced

1/2 lemon, cut into 4 wedges

1/2 c. Kalamata olives, pitted

1 bay leaf

3 tbsp. chopped fresh oregano

Preheat the oven to 350°. In a large stock pot, heat the oil and butter over medium high heat. Season the drumsticks with salt and pepper, and brown on all sides (in batches, if necessary). Remove from the pot.

Add the rice, chicken broth, garlic, lemon wedges, bay leaf, olives, more salt and pepper, and 1 tbsp. of the oregano. Stir to combine, then add the chicken back in. Cover and put in the oven. Bake about 36 minutes, until the rice is tender and the drumsticks are cooked through, checking after 30 minutes to be sure you don’t over do it. Taste, adjust seasoning, and add the remaining oregano before serving. (Oh, and don’t forget to fish out that bay leaf.)

1 Comment so far
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i have a ridiculous cousin of this recipe i have to share with you… it’s a marge special… i miss you!!!!!! come to philly soon!! maybe the weekend of oct. 22nd? or halloween? that’s my “week off” between courses – by “week off” i mean taking a full week’s worth of “introduction to clinical medicine”, which for first years are pretty much lessons of HOW to be a functional human being… yes, insert that must be very difficult for you vanessa… but shockingly, i manage to sleep through these classes and still do quite well.

Comment by Vanessa

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