Inspired by chicken with 40 cloves of garlic, this simple chicken and rice dish is infused with lots of garlic and your favorite dry rosé. This one is a meal itself, but you can also serve it with your favorite side vegetable or go all out and have some garlic bread!
- 6 skin-on, bone-in chicken thighs (about 3lbs)
- 4 teaspoons salt, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 1/4 cups dry rice
- 2 shallots, thinly sliced
- 20 garlic cloves, peeled
- 2 tablespoon olive oil
- 1 cup rosé wine
- 1 cup water
- 4 thyme sprigs
- 1 cup frozen peas
- Pat 6 skin-on, bone-in chicken thighs dry with a paper towel. Evenly sprinkle with 1 1/2 teaspoons salt, 1 teaspoon garlic powder, 1/2 teaspoon black pepper and 1/2 teaspoon dried thyme. Let chicken sit while you prep the rice.
- Add 1 1/4 cups rice to a large bowl. Rinse and drain until the water is mostly clear (a little cloudy is fine!). Cover rice with more water and set aside.
- Add 2 tablespoons olive oil to a large skillet or dutch oven. Add seasoned chicken thighs, skin side down and turn heat to medium. Let chicken cook for 8-12 minutes, until the skin is browned and crisp. Remove chicken to a plate (it won't be fully cooked - that's fine!).
- If pan looks dry, add another tablespoon of oil. Then add 2 thinly sliced shallots and saute for 8-10 minutes, or until soft and just starting to brown. Add 20 garlic cloves and saute for another 5 minutes until the cloves start to turn light brown.
- Drain your rice and add to pan. Saute for 2 minutes to toast the rice. Add 1 cup rosé wine and 1 cup water. Add the remaining 2 1/2 teaspoons salt, 4 thyme sprigs and 1 cup frozen peas.
- Add chicken back to pan, skin side up this time. It might seem like a tight fit, but just get them all snuggled in there. The liquid should come up the sides of the chicken but not fully cover them.
- Bring everything to a boil and then reduce heat to low/medium-low. You want it to stay at a constant simmer so you see tiny bubbles everywhere. Let simmer, uncovered, for 20-25 minutes or until all of the liquid is absorbed, the rice is tender and the chicken fully cooked (feel free to pick up a piece of chicken and so you can check the rice underneath).
- Top with chopped parsley and serve with lemon wedges if desired.
Recipe inspired by this video from Food52 and Sohla El Waylly