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Chicken Vidalia

  • Yield: 6 servings

Ingredients

6-- chicken thighs
1 1/2teaspoons salt, divided
1/2teaspoon pepper
1/2teaspoon cayenne
2teaspoons paprika
1/2cup flour
2tablespoons olive oil
2tablespoons butter, divided
3cloves garlic, minced
2-- Vidalia onions, thinly sliced
2-- leeks, thinly sliced (excluding tough portions of green leaves)
1-- red bell pepper, seeded and thinly sliced
1-- green bell pepper, seeded and thinly sliced
1-- yellow bell pepper, seeded and thinly sliced
1cup chardonnay wine
1/8cup white balsamic vinegar
2cups chicken broth
3tablespoons fresh marjoram leaves, divided
2 1/2cups water
1 3/4cups long grain, parboiled rice
6sprigs fresh marjoram

Instructions

Preheat oven to 350 degrees.
Remove any excess skin from the chicken thighs and season with the salt, pepper, cayenne and paprika. Dust each thigh with flour.

Heat the olive oil in a large 3-4 quart skillet over medium high heat. Add the chicken thighs, skin side down and brown for 4 – 5 minutes per side. Remove the chicken to a baking dish and place in the preheat oven to continue cooking for 10 minutes.

Reduce the skillet temperature to medium and add one tablespoon butter to the skillet pan drippings. Stir in the garlic, onions, and bell peppers. Saute the vegetables for 3 – 5 minutes and add the wine, balsamic vinegar, and chicken broth.
Continue simmering for an additional 5 minutes. Stir in two tablespoons fresh marjoram leaves and return the chicken thighs to the skillet (skin side up) and simmer for an additional 10 minutes or until the internal temperature of the thighs reach 180 degrees.

In the meantime, add the water and the remaining salt to a medium saucepan. Place on high heat and heat to boiling. Add the rice, cover, reduce heat to low and cook until the liquid is absorbed, about 20 minutes. Stir in the remaining butter and marjoram leaves. Cover for 2 – 3 minutes and spoon the marjoram rice onto the center of a serving platter.

Arrange the chicken thighs on the marjoram rice and spoon the simmered leeks, onions, and peppers over the chicken thighs. Garnish with sprigs of fresh marjoram.

Serves 6

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