My Best Chicken and Rice in Wine
Elevate your weeknight dinners with "My Best Chicken and Rice in Wine," a one-pot masterpiece brimming with rustic charm and elegant flavors. Tender, golden-seared chicken thighs nestle atop a bed of fragrant, wine-infused long-grain rice, perfectly seasoned with fresh thyme and a touch of garlic. Sautéed onions, carrots, and a splash of dry white wine create a rich, savory base that pairs beautifully with the chicken’s crispy skin. Simmered to perfection in chicken broth, this hearty yet refined dish is easy to prepare yet impressive enough for guests. Ready in under an hour, this cozy and wholesome recipe delivers restaurant-quality results straight from your kitchen. Serve with a sprinkle of fresh parsley for a pop of color and freshness. Keywords: chicken and rice, one-pot dinner, chicken thighs, wine-infused rice, easy comfort food.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 1.5 cups long-grain white rice
- 1 cup dry white wine
- 3 cups chicken broth
- 4 sprigs fresh thyme sprigs
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Season the chicken thighs on both sides with salt and black pepper.
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs, skin side down, and sear for about 5 minutes per side until golden brown. Remove the chicken from the pan and set aside.
In the same pan, lower the heat to medium and add the diced onion, garlic, and carrots. Sauté for about 5 minutes until the vegetables are softened and fragrant.
Stir in the long-grain white rice, allowing it to toast lightly for 1–2 minutes.
Pour in the dry white wine, stirring to deglaze the pan and scrape up any browned bits. Let the wine simmer for 2 minutes to reduce slightly.
Add the chicken broth, fresh thyme sprigs, bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir well to combine.
Nestle the seared chicken thighs back into the pan, skin side up, on top of the rice mixture.
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pan, and cook for 25–30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F/74°C).
Remove the pan from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Discard the thyme sprigs and bay leaf. Sprinkle the dish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.0 g | 217% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4890 mg | 213% | |
| Total Carbohydrate | 132.5 g | 48% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 19.4 g | ||
| Protein | 185.1 g | 370% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3423 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
