One of my favorite cookbooks is Chefs and Company by Maria Isabella. There are endless recipes in there from accredited chefs with cuisines from all around the world. I literally have the page numbers of recipes written in the front of the book to remind me which ones I want to cook next. This one is by Chef Linton Hopkins, James Beard Award winner and owner of several restaurants in Atlanta, Georgia. I cooked this on a Sunday for my daughter and long time friend Doreen, and we all loved it.
What you’ll need:
- 4 chicken thighs, boneless, skin-on
- 1 (28 oz) can whole San Marzano tomatoes
- 2 tbsp peanut oil
- 8 cipollini onions, peeled
- 1 cup dry white wine
- pinch of saffron
- 2 bay leaves
- 1/2 cup chicken stock
- 1 cup long grain white rice
- salt and pepper to taste
Preheat the oven to 375 degrees.
Drain the tomatoes, reserving 1/2 cup of the juice. Crush the tomatoes by hand and set aside. Season the chicken thighs with salt and pepper. Heat the oil in a large cast iron skillet to medium heat. Sauté the chicken skin side down until golden brown, about 5 minutes. Remove and set aside.
Add onions to the pan and cook for 2 minutes, stirring occasionally. Add tomatoes, reserved juice, wine, saffron, and bay leaves. Add 1 tsp salt and the chicken stock. Bring to a boil, then reduce heat to medium and simmer for 5 minutes.
Stir in the rice and bring back to a boil, then remove from heat. Place the chicken thighs on top of the rice mixture. Place the skillet in the oven and bake for 15 to 20 minutes. Remove bay leaves. Serve hot.
For more info on the cookbook click here
For more info on Linton Hopkins click here