- Yield 6 servings
- 6 -- chicken thighs
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne
- 2 teaspoons paprika
- 1/2 cup flour
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
- 3 cloves 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
- 1 cup chardonnay wine
- 1/8 cup white balsamic vinegar
- 2 cups chicken broth
- 3 tablespoons fresh marjoram leaves, divided
- 2 1/2 cups water
- 1 3/4 cups long grain, parboiled rice
- 6 sprigs fresh marjoram
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.