We usually like to do a nice Sunday dinner, and this week chicken and rice were on the menu. I had a package of chicken thighs and some herbs, onions and garlic from the garden.
I pre-heated the oven to 325 degrees and got a cast iron skillet hot. I season the thighs with salt and pepper and dusted them with flour. I seared off both sides of the chicken then removed it from the pan. I added a thinly sliced onion, two green onions chopped, and a newly dug fresh head of garlic (yum!) to the hot skillet. I deglazed the pan with white wine and added homemade chicken stock. I added the chicken back to the skillet brought the liquid to a boil, covered the skillet and put it in the oven for 45 minutes. In the meantime I whipped up some rice, and dressed some greens with olive, balsamic vinegar, s & p. After the chicken was cooked through, I pulled it from the pan and reduced the cooking liquid by half to make a nice sauce.
The greens added a brightness to the chicken and rice that it needed. It turned out to be a really nice dinner, and I have leftovers for lunch for a couple of days!