Featured Recipe:
Simply Satisfying Chicken and Rice

The writer created this recipe when her son was first born, as a way to get something healthy and delicious on the table in under an hour. It's super easy, uses minimal ingredients (saving you a grocery store run), and makes your house smell like home. Bon Appetit, from our family to yours...

Serves 4

Ingredients:
FOR CHICKEN:

• 4 bone-in, skin-on chicken thighs*
• 1 yellow onion
• 1/2 tsp ground coriander
• 1 tsp Italian seasoning
• Salt and Pepper
• 1/2 c dry white wine (Sauvignon Blanc or dry vermouth works well)

• 1 tsp olive oil
• 1 c jasmine or basmati rice
• 1 to 1 1/4 c water

Equipment
Large skillet with lid
Saucepan with lid OR rice cooker (if you have one)

1. Place skillet over medium-high heat and allow to heat for a few minutes.
2. While your skillet is heating, season the skin-side of your chicken thighs with salt, pepper, and half of the ground coriander.
3. Add the chicken to the skillet, skin-side down. Turn the heat down to medium.
4. Place saucepan over medium-high heat. Add the olive oil and the rice. Stir to coat.
5. When the rice and oil start sizzling, add the water. When it starts to boil, cover the saucepan and turn the heat down to the lowest setting.
6. Peel and chop the onion, as finely or as coarsely as you prefer.
7. Add the onion to the skillet with the chicken. Add a dash of salt to "sweat"the onions (get them to release their water, rather than caramelize).
8. Add Italian seasoning to onions. Stir to mix.
9. Add dry white wine. Stir to mix, then place lid on the skillet and turn heat down to medium-low.
10. Set your timer to go off in 30 minutes.
11. Check the chicken. If the juices run clear when the meat is cut, it's ready. If not, set the timer for 5 minutes, then check again.
12. Serve chicken, onions, and sauce on top of rice. Enjoy!

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