Yield: 2

Kate Johnson

• 4chicken thighs
• paprika
• onion salt
• black pepper
• 1TBS olive oil
• 1TBS butter
• 2shallots, sliced or minced
• 6cloves (1-2 TBS) garlic, minced
• 1½cups chicken broth
• 1cup basmati rice

Preheat oven to 400°F.

Season chicken well with paprika, onion salt and black pepper.

Place an oven safe skillet (with lid), over medium high heat, add olive oil and butter and heat until foaming stops. Sear chicken on each side for 4 to 5 minutes.

Remove chicken to a plate and cover with foil.

Add shallots to skillet and sauté until translucent. Add garlic and sauté for 30 seconds. De-glaze the pan with a splash of white wine.

Pour rice & chicken broth into the skillet with the onions & garlic, stir well and bring to a boil.

Place chicken on top of rice in the skillet. Cover and place in 400°F oven for 20 minutes.

Serve with vegetable of your choice.