Ingredients

The following ingredients have 6 Servings
  • 6 chicken thighs (can be bone-in or boneless)
  • 1 tablespoon extra virgin olive oil
  • Kosher salt and pepper
  • 1 white onion (finely diced)
  • 4 cups of peeled seeded butternut squash (cut into 1/2 inch cubes)
  • 3 sprigs of fresh thyme
  • 1 1/2 cups of short grain rice such as Calrose or Arborio
  • 1/4 cup dry white wine
  • 3 1/2 cups chicken broth
  • 1/2 cup of grated parmesan cheese

Instruction

  • Preheat oven to 375 degrees. In a large deep pot, heat 1 tablespoon of olive oil on high heat. Season both sides of the chicken generously with salt and pepper.
  • Cook the chicken on high heat until golden brown, about 5 minutes per side. Transfer the chicken to a plate
  • Reduce heat to medium. Add the onion and squash, season with salt and pepper. Cook the onion and squash until lightly browned, about 6-8 minutes.
  • Add the rice, saute for 2-3 minutes or until opaque. Add the wine and cook, stirring, until completely evaporated.
  • Return chicken to the pot along with any juices that have accumulated and the thyme sprigs. Add the broth, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Bring to a boil and cover the pot with a lid. Transfer the pot to the oven and bake for 35 minutes. Remove from oven and let sit, covered for 10 minutes. Stir in the parmesan cheese before serving.