Braised Chicken with Rice

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.


Bon Appétit!

For more info on the cookbook click here

For more info on Linton Hopkins click here

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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