One Pot Braised Chicken, Rice, and Artichokes

You know those days when everything seems to be going at light speed and you look at the clock horrified it’s already past dinner time and there is not one thing on the stove. Then there are also those days when if you have to clean up one more thing you’re going to end up throwing a pan through a window forcing you neighbor to run inside every time he sees you. It happens more often here than I’d like to admit but instead of calling for pizza or driving for the fast food line, I like to throw everything into one pot for easy cooking and fast clean up.

One Pot Braised Chicken, Rice, and Artichokes is a 30 minute meal that’s not only delicious but healthy for the entire family. I recently made this meal on a fantastic new local TV show here in Texas called Texas Living on KTXD. The hosts Hilary and Kimberly were hilarious and are a perfect fit for the show. Hopefully, they’ll edit the part out where yours truly couldn’t figure out how to work an electric stove. Once it airs I’ll let you know and post a clip.

One Pot Braised Chicken, Rice, and Artichokes serves 4

  • 4 chicken leg quarters, bone in
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 2 Tablespoons extra virgin olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 cup basmati rice
  • 1 cup dry white wine
  • 1 cup chicken broth, low sodium
  • 1 1/2 cup quartered artichoke hearts, frozen and defrosted or 1 can
  • 1/2 cup green olives
  • 2 cups baby spinach, shredded
  • 1/2 cup cherry tomatoes
  • 1/2 cup grated parmesan for garnish

Heat olive oil in a large saute pan or dutch oven that is fitted for a lid on medium high. Season both sides of the chicken quarters with salt and pepper. Carefully place in the pan and sear for 5 minutes until until the skin is golden. Flip the leg quarters and sear for an additional 2 minutes. Remove from the pan to a plate and set aside.

In the same pan over medium-high heat, add the onions, garlic, and rice. Stir and saute until the onions are translucent and the rice starts to turn golden, about 3 to 5 minutes.

Next, deglaze the pan by adding the wine and broth to the rice and stir. Raise the heat to high to bring to a fast boil. Once boiling, return the chicken to the pan along with any juices that might be on the plate. Add artichokes and olives and cover with a tight fitting lid. Reduce heat to medium-low and cover with a lid. Simmer for 10 minutes.

After the chicken and rice has been simmering for 10 minutes, add the spinach and tomatoes. Cover and simmer for an additional 10 minutes or until all of the liquid has been absorbed by the rice.

Plate, garnish with parmesan, and serve.

 

 

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