Chicken Cacciatore Pronto for a Last Minute Holiday Recipes #SundaySupper

Chicken Cacciatore Pronto for a Last Minute Holiday Recipes #SundaySupper

If I could be candid for a moment. I was going to publish this dish separately until I saw this week's #SundaySupper theme of Last Minute Holiday Meals, hosted by T.R. of Gluten Free Crumbley and Wendy of Wholistic Woman. I think it fits in nicely with the theme because it's a braised dish which is perfect for the weather, but it's chicken so it's not simmering for hours which means it can be prepared quickly.

Inspiration Behind the Dish

I have become very familiar with this dish over the years. If memory serves me correctly, the first time I prepared it was for a dinner party I hosted. At the time, I was still a novice cook that only knew to follow recipe instructions, but kept coming back to it once I realized how well thought out the dish is. It ended up having a profound influence on the direction of my cooking style.

Dish Details

I have adapted it over time but the source recipe can be found on page 166 of Michael Chiarello's Casual Cooking By Michael Chiarello with Janet Fletcher.

Ingredients

1/2 ounce dried porcini mushrooms
1 cup hot water
4 bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
1 teaspoon olive oil
1 tablespoon garlic, minced
2 tablespoons plus 1 tablespoon Italian parsley, chopped
1 cup tomato purée
1 cup chicken stock

Method

1. Finish the mise en place. Place the dried porcini in a small bowl and pour the hot water over them and set aside for 30 minutes so the mushrooms rehydrate. While you're waiting, I recommend puréeing the tomatoes, mincing garlic and chopping parsley. Once the mushrooms are rehydrated lift them out of the water with a slotted spoon and chop, then set aside to reserve. Pass the water in which the mushrooms were soaked through a double layer of paper towels, then set aside and reserve.

2. Sear the chicken. Coat the bottom of a large skillet with a thin layer of olive oil (approximately 1 teaspoon) and place over medium-high heat. Season the chicken on both sides with salt and pepper, then place in the skillet, skin side down, to sear once the olive oil starts to smoke until well browned, approximately eight to ten minutes. Turn and sear on the second side, approximately two minutes, then remove from the skillet and set aside.

3. Layer flavor and simmer. Drain all but one tablespoon of the oil from the skillet and return to the stovetop over medium heat. Add the garlic and stir until it starts to color, then two tablespoons parsley and reserved porcini, stirring until fragrant. Add the tomato purée, chicken stock and reserved mushroom broth, scraping the bottom of the skillet to loosen any fond. Return the chicken to the skillet, skin side up and bring to a simmer, then reduce the heat, cover the skillet and simmer until the chicken is fully cooked through, approximately thirty minutes. Remove the chicken from the skillet, then raise the temperature to high, boiling the sauce to reduce and thicken, approximately five minutes. To serve spoon the sauce on the plate and top with chicken and garnish with the remaining parsley.

Final Thoughts

The word cacciatore is Italian for hunter and is considered a rustic dish out of central Italy that is commonly made with onions, tomatoes mushrooms and bell peppers, as I've previously demonstrated, however I like this version for extracting such incredible flavor from basic ingredients and, as I said above, it cooks quickly. Possibly the only ingredient that might seem exotic is the dried mushrooms, however I have found that they are readily available at most supermarkets. Chef Chiarello notes in his book that thighs are the part of the chicken that is best for braising because they're moister and, therefore, don't dry out as easily as say breast meat, for example. This dish taught me how to layer flavors and opened my mind to the concept of a mirepoix. I also find the utilization of the water used to soak the dried porcini in the braising fluid quite innovative.

I've prepared an entrée here, but don't miss the many other last minute holiday recipes of varying courses prepared for this week's #SundaySupper, which are below.

Beverages

• Gluten Free Holiday Mocha by Gluten Free Crumbley
• The Frenchy by Books n' Cooks

Breakfast

• Chocolate Chip Banana Bread by Ruffles & Truffles
• Chocolate Cranberry Mini Muffins by Sew You Think You Can Cook

Appetizers

• Cauliflower-Apple Melts by The Wimpy Vegetarian
• Chimichurri Bread by What Smells So Good?
• Everything Cream Cheese Balls by Magnolia Days
• Mini Party Crab Cakes by Food Lust People Love
• Holiday Bruschetta by Grumpy’s Honeybunch
• Lobster Salad in Puff Pastry Cups by The Weekend Gourmet
• Potato Kimchi Bacon Bites by kimchi MOM
• Quick Crab Stuffed Mushrooms by A Kitchen Hoor’s Adventures
• Scallops with Cranberry Bacon Jam by Caroline’s Cooking
• Shrimp and Artichoke Crostini by Monica’s Table
• Spanakopita Bites by Casa de Crews
• Tortellini Caprese Bites by The Freshman Cook
• Tropical Cocktail Wings by Cindy’s Recipes and Writings

Main Dishes

• Bean, Escarole, & Sausage Soup by Get the Good Stuff
• Chicken Cacciatore Pronto by Crazy Foodie Stunts
• Easy Chicken Fried Rice by Feeding Big
• Swedish Meatballs by Palatable Pastime

Side Dishes

• Apple Pecan Salad by Wholistic Woman
• Bourbon Glazed Sweet Potatoes by Cosmopolitan Cornbread
• Healthier Hoppin’ John by Cooking Chat
• Italian Sausage & Broccoli Rabe Stuffing by The Food Hunter’s Guide to Cuisine

Desserts

• 4-Ingredient Double Chocolate Christmas Fudge by Cupcakes & Kale Chips
• Bananas Foster Bread Pudding by Wallflour Girl
• Dark Chocolate Coconut Pecan Cups by PancakeWarriors
• Frangelico French Silk Pie by That Skinny Chick Can Bake
• Holiday Pie Crust Cookies by Rhubarb and Honey
• Peppermint Bark Pretzels by Pies and Plots
• Red Velvet Eggnog Cheesecake Trifle by The Crumby Cupcake
• Santa Cookies by NinjaBaker.com
• Skillet Cookies by Lifestyle Food Artistry
• Soft and Chewy Lemon Cookies by Serena Bakes Simply From Scratch
• White Chocolate Covered Gingerbread OREOS by Renee’s Kitchen Adventures
• White Chocolate Peppermint Fudge by Hezzi-D’s Books and Cooks

Quick and Easy Holiday Recipes #SundaySupper by Sunday Supper Movement


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Arroz con Pollo

Arroz con Pollo

The fact that bone-in skin-on chicken thighs appeal to me is no secret. So one day a couple of weeks ago, I had some defrosting in the refrigerator and was looking for a different way to prepare them.

The Source

I adapted this dish from the recipe I found on Food & Wine.

Ingredients

1 tablespoon olive oil
4 chicken thighs
Kosher salt
Freshly ground black pepper
2 ounces smoked ham, sliced into 1/4-inch dice
1 yellow onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 14-ounce can whole tomatoes, drained and chopped
1 tablespoon tomato paste
2 cups chicken stock
1 cup long-grain white rice
1 teaspoon fresh chives, minced

Method

1. Sear the chicken: In a large skillet, heat the oil until smoking. Season the chicken with salt and pepper then place in the hot oil over medium-high, in batches if necessary, until browned on both sides, adjusting heat if necessary to prevent burning, approximately 8 minutes per batch. Once browned, remove from pan and set aside, then discard all but 2 tablespoons of the rendered fat.

2. Season the dish: Reduce heat to medium-low. Sweat the ham, onion, and garlic to the pan until the onion starts to soften, approximately 2 minutes. Add both bell peppers and sweat, stirring occasionally until they soften, approximately an additional 3 minutes.

3: Cook the rice, blend the flavors and finish the dish: To the mirepoix, add the tomatoes, tomato paste and stock, then season with salt and pepper. Stir in the rice, add the chicken back to the pan (skin side up), and cover. Simmer it until the chicken and rice are cooked through, approximately 20 to 25 minutes. Garnish with chives and serve.

Successful?

As I looked around, I noticed it is common for this dish to be photographed while still in the pan, but I wanted to take a shot of an individual plate. In retrospect, I regret the decision. While not my most aesthetically pleasing dish, the flavors definitely were and I'll be preparing this dish again.

In other news, I must ask for your pardon for my short absence. I was pretty busy, partially because Mrs. Stuntman celebrated a birthday last week. She wanted to go to Chef Michael Mina's Arcadia in San Jose. I don't do restaurant reviews but I did want to share the dishes we ordered.

Appetizer: Duck Spring Rolls, Ginger Dipping Sauce, Butter Lettuce, Mint

My Entreé: Buzzards Bay Scallops, Pork Belly, Meyer Lemon, Onion Soubise

Mrs. Stuntman's Entreé: Phyllo-Dusted Sole, Dungeness Crab Brandade, Hericot Verts, Dijon

Beer Braised Chicken Thighs

Beer Braised Chicken Thighs

I can almost see you rolling your eyes now. Another braised chicken dish? Shouldn't you be gearing up for grilling season? Aren't you bored with braising yet?

But wait! Don't leave yet...

It's no secret that I prepare a lot of skin-on bone-in chicken thighs. They're cheap; they're pretty versatile; and they're the perfect portion size for my soon-to-be kindergartner. However, lately I've been stuck in a rut so recently I went online and looked for some inspiration. I found it in a Rachael Ray recipe on fooodnetwork.com, however I was not inspired how you might expect.

The Challenge

I can see the appeal of Ms. Ray. Her dishes have approachable preparation methods for the home cook and she has the charisma to be relatable to a wide audience, but I believe that her lack of formal culinary training was exposed in this dish. I, too, have no formal training but I do have a lot of experience braising chicken and, hopefully, have applied it to produce a technically superior (which should result in a tastier) dish. I kept the ingredient amounts the same so instead of reviewing the method, please refer to the above link to note the changes I've made below.

Updates

1. I omitted scallions and hot sauce. It's a personal preference but I'm not a huge fan of spicy foods, but I enjoy milder spices to balance other sweet, salty and/or savory flavors in the dish. I also decided to garnish my dish differently. I also substituted a red bell pepper for a green one because I had a red one in my refrigerator.

2. One of the most creative ways I've seen to use bacon I profiled when I first prepared the coq au vin dish. Namely, rendering bacon pieces, removing them, then using the bacon grease to sauté the chicken. By doing this, the flavors of the bacon will infuse into the chicken. Chicken thighs also have a considerable amount of fat underneath their skin that can be rendered when seared which will assist with the mirepoix. Speaking of...

3. I used a full mirepoix, adding carrots to the onion, bell pepper and celery. I also seasoned the mirepoix with kosher salt and instead of sweating it, browned it to create some fond. I also decided to use a thyme bundle instead of chopping it. Lastly, I waited to add the garlic to an already browned mirepoix because burnt garlic has a bitter taste.

4. The instructions are inadequate, in that Ms. Ray doesn't specify how long to simmer the chicken but based upon past experience, I recommend 30 minutes over low to medium-low heat to ensure the highs are fully cooked through. I also omitted the flour because I've found thst reducing the braising fluid is more effective way to thicken the sauce because it concentrates the flavors.

Successful?

I believe so, but if you don't believe me, Mrs. Stuntman noted as she was eating, "I don't know what you did, but this dish tastes good!" However I have one final criticism of this dish because I feel it was improperly named. Yes, beer was in the braising fluid but the strongest flavor in the sauce was the tomatoes.

Herb-Stuffed Chicken Thighs with Balsamic Jus

Herb-Stuffed Chicken Thighs with Balsamic Jus

While I was looking at The Flavor Bible one day, I noted that balsamic vinegar and chicken complemented each other and I had seen many dishes that featured these two ingredients recently so I decided to test the flavor pair myself.

The Source

I adapted this dish from Food & Wine.

Ingredients

4 tablespoons unsalted butter
1 medium onion, thinly sliced
3 thyme sprigs
1 cup dry white wine
4 cups chicken stock or canned low-sodium broth
1 bay leaf
6 black peppercorns, crushed
1/2 cup balsamic vinegar
1/2 cup thinly sliced shallots
1 stick unsalted butter, softened
1 teaspoon fresh thyme, finely chopped
1 teaspoon fresh tarragon, finely chopped
1 teaspoon fresh flat-leaf parsley, finely chopped
1 teaspoon garlic, minced
4 bone-in skin-on chicken thighs
Ksher salt and freshly ground pepper

Method

1. Melt the butter in a large saucepan over medium heat. Add the onion and thyme sprigs and cook, stirring occasionally, until the onion is softened and browned, about 10 minutes. Add 1/2 cup of the wine and boil over medium-high heat until the liquid is almost evaporated, about 3 minutes. Add the chicken stock, bay leaf and peppercorns and boil until reduced to 1 1/2 cups, about 30 minutes.

2. In a medium saucepan, combine the balsamic vinegar with the shallots and the remaining 1/2 cup of white wine and boil over moderately high heat until the liquid is reduced to 1/4 cup, about 8 minutes. Add the reduced chicken stock and cook for 2 minutes. Strain the sauce into a small saucepan.

3. In a bowl, combine the butter with the thyme, tarragon, parsley and garlic. Gently spread the mixture under the chicken skin. Season with salt and pepper and refrigerate until the butter is firm, about 1 hour.

4. Preheat the oven to 450° Fahrenheit. Lightly oil a oven-safe skillet. Add the chicken, skin side down, and cook over medium-high heat until browned, about 5 minutes. Turn the chicken skin side up and roast in the oven until cooked through, about 20 minutes, then transfer the chicken to a warm platter.

5. Pour the juices from the roasting pan into the balsamic jus. Reheat the balsamic jus, then pour into a sauceboat and serve with the chicken.

Successful?

The chicken stock took some of the bite out of the taste of the vinegar but the flavors do pair well.

Riso alla Pitocca: Traditional Rice and Chicken

Riso alla Pitocca: Traditional Rice and Chicken

Did I mention how much I love braises in cold weather? This would be the fourth braised dish I've published this month (the third with chicken) so I'm declaring December the month of braising here at Crazy Foodie Stunts. This one caught my eye when I was preparing the polenta for the chicken cacciatore dish because it was on the opposite page from the polenta recipe. It uses Arborio rice in a way that I've never seen before (namely, risotto or arancini).

The Challenge

Using an alternate method to prepare an ingredient

The Source

Adapted from page 90 of Lidia's Favorite Recipes by Lidia Matticchio Bastianich and Tanya Bastianich Manuali.

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup onion, coarsley chopped
1 cup carrot, coarsley chopped
1 cup celery, coarsley chopped
2 large cloves garlic, peeled
1/2 cup extra-virgin olive oil
1 tablespoon kosher salt
1 bay leaf
1 cup dry white wine
5 cups turkey stock, hot
2 cups Arborio rice
2 tablespoons butter
3 tablespoons, fresh Italian parsley, chopped
1/2 cup freshly grated Parmigiano, plus more for garnish

Method

1. Combine the onion, carrots, celery and garlic in a food processor and pulse to mince into a mirepoix.

2. Heat the olive oil in a saucepan over medium-high heat. Add the mirepoix and 1 teaspoon salt. Cook, stirring frequently, until the mirepoix has adsorbed the liquid, about 5 minutes. Add the chicken with the bay leaf and season with the remaining salt. Stir occasionally until the chicken has browned and caramelized on all sides, about 4 minutes.

3. Raise the heat and deglaze with the white wine, scraping any fond on the bottom of the pan, cooking until the wine has almost evaporated. Stir in the hot stock and add the rice. Bring to a boil, then cover and reduce heat to so the rice is bubbling gently. Cook until the rice and the chicken have cooked through and the consistency is creamy, about 14 minutes. Remove from heat and add the butter. Stir vigourously until melted. Stir in the parsley and 1/2 cup grated Parmigiano. Serve immediately in warmed pasta bowls.

Successful?

Despite a some flaws in execution (I'd use less mirepoix), I was very satisfied with this dish. It reminded me of risotto but a far easier preparation method.

Pollo alla Cacciatore con Polenta

Pollo alla Cacciatore con Polenta

Since I published the dessert course of a dinner party I hosted earlier this week, I thought I'd also profile the entreé course. I also wanted to do so to show my appreciation to Kaitlin of I Can Cook That because I used recipes from the cookbook I won in her giveaway. I've prepared Michael Chiarello's chicken cacciatore recipe and his polenta recipe in the past, but have since learned Chef Chiarello uses some non-traditional ingredients and wanted to update it.

I also love that Chef Bastianich uses yellow corn meal in her polenta. I've used the stuff that is labeled 'polenta' at the grocery store but struggled to find a significant difference. At almost twice the price it was difficult to justify. Her method is also slightly altered from others I've seen.

The Challenge

Update a dish I profiled earlier with more authentic ingredients.

The Source

Adapted from pages 152 to 153 and 91 to 92 of Lidia's Favorite Recipes by Lidia Matticchio Bastianich and Tanya Bastianich Manuali.

Ingredients

8 skin-on bone-in chicken thighs
kosher salt and freshly ground black pepper
all-purpose flour
1/4 cup vegetable oil
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
1 small yellow onion, chopped
1/2 cup dry white wine
1 28-ounce can crushed tomatoes
1 tablespoon fresh oregano, minced
8 ounces fresh white mushrooms, sliced
1 red bell pepper, cored, seeded and cut into 1/2-inch strips
1 yellow bell pepper, cored, seeded and cut into 1/2-inch strips
8 cups water, divided
2 bay leaves
1 tablespoon kosher salt, or as needed
1 1/2 cups yellow corn meal
1 tablespoon fresh Italian parsley, chopped fine (for garnish)

Method

1. Season the chicken with kosher salt and freshly ground black pepper. Dredge the chicken in the flour coating them lightly. Heat th vegetable oil in a wide pan with 2 tablespoons of the olive oil and add the chicken to brown. Cook in batches if all of the chicken doesn't fit into the pan at once. Once browned, remove from pan onto a plate.

2. Add the onion to the fat in the pan, stirring for 5 minutes. Deglaze the pan with the white wine and bring to a boil, cooking until reduced by half, about 3 minutes. Add the tomatoes and oregano, lightly seasoning the fluid with salt and pepper. Add the chicken back to the pan, reducing to a simmer, cover and cook for 20 minutes.

3. While the chicken simmers, heat the remaining 2 tablespoons in a skillet over medium-high heat. Add the mushrooms and peppers, tossing until the peppers are wilted but still crisp, seasoning with salt, about 8 minutes.

4. Add the vegetables to the chicken, cover and cook until the vegetables are tender, about 10 to 15 minutes, adding water to barely cover the chicken along the way if necessary.

5. While the vegetables sauté, bring 4 cups of water to a simmer in a small saucepan. Cover and keep warm over medium-low heat. Combine the remaining water, bay leaves and 1 tablespoon salt to a boil in a 3- to 4-quart saucepan over medium-high heat. When boiling, add the olive oil.

6. Slowly add the corn meal to the larger saucepan a little at a time, stirring continuously with a wooden spoon or spatula. This should take approximately 5 minutes. Once all the corn meal has been added, the mixture should be thick, with large bubbles popping on the surface. Reduce heat to medium-low and continue stirring until it becomes so thick that your spoon cannot move easily, about 4 minutes.

7. Add 1 cup of the reserved water to restore the mixture to a smoother consistency and continue stirring until thick. Repeat this process (adding water to loosen and then stirring until thick) until the corn meal is tender, about 20 minutes. Continue stirring weithout the water additions until the corn meal is shiny and it is thick enough to stand a spoon in it. To serve, spoon some polenta on a plate, adding the braising fluid, then topping with the chicken. Garnish with parsley.

Successful?

I kept the polenta a little looser than the recipe suggests so I could present it differently. Most other recipes I've seen combined 1 part polenta with 4 parts liquid, then stirring continuously until thick, so Chef Bastianich alters this process slightly.

Ultimately, the extra effort was worth it as I enjoyed the flavors, but more importantly, my guests did too.

Grilled Chicken Thighs with Lemon Glaze

Grilled Chicken Thighs with Lemon Glaze

No, I haven't forgotten about you. I've been busy with some other matters lately so I haven't had time to prepare dishes that have been blog worthy, however this recipe is timely, especially if you're grilling chicken this Labor Day weekend. I prepared this for some friends a couple of weeks ago and had some positive feedback so I wanted to share it here.

The Challenge

Successfully grill chicken evenly.

The Source

The grilled chicken method was adapted from pages 439-440 and the lemon glaze was adapted from page 448 of America's Test Kitchen Family Cookbook Third Edition: Cookware Rating Edition

Ingredients

2 quarts water
1/2 cup kosher salt
1/2 cup granulated white sugar
2 pounds bone-in, skin-on chicken thighs, breasts or drumsticks (I used thighs)
freshly ground black pepper
1/2 cup fresh lemon juice (approximately 6 lemons)
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/2 tablespoon fresh thyme, minced

Method

1. Prepare your brine: Add the kosher salt and white sugar to the water and whisk to dissolve. Add the chicken pieces and refrigerate for 2 to 4 hours. Remove the chicken from the brine and discard the brine. Dry the chicken pieces with a paper towel and season with freshly ground black pepper.

2. Cook the chicken: Preheat your grill and oil it if necessary. If using a charcoal grill, prepare it for indirect cooking. If using a gas grill, turn the burners down to medium-low. Grill the chicken pieces, skin side down, covered, (on the cooler side with the vents open, if using charcoal) for 20 minutes, or until the skin is crisp and golden. If the skin isn't crisp after 15 minutes, increase the heat to medium and cook for an additional 10 minutes.

3. Prepare the glaze: Whisk together the lemon juice, olive oil, garlic and thyme in a small bowl while the chicken cooks over low heat.

4. Finish the chicken: Remove the cover from the grill and increase the heat to medium-high, turn the chicken over and cook (turn and place the chicken over direct heat if using charcoal), uncovered, until the second side is browned and the thickest portion of the chicken has reached the proper temperature (160° Fahrenheit for breasts, 175° Fahrenheit for thighs and drumsticks) 5 to 15 minutes. During the last 5 minutes of cooking, baste the glaze on the chicken.

Successful?

The strategy here is to grill the chicken over low heat in order to render the fat that is naturally in the chicken pieces to avoid flare-ups that can easily burn the skin, leaving raw chicken under it. After this has occurred, the chicken is cooked through to finish.

On a side note, I had the opportunity to meet several other food bloggers that live here in the San Francisco Bay Area recently at Cosecha Cafe in Oakland. In attendance was Rose of Magpie's Recipes, Joanne of Fifteen Spatulas, Gina of SP Cookie Queen, Dianne Jacob, author of Will Write for Food and Grilled Pizzas & Piadinas, and Patty of Patty's Food. Thanks to Joanne, who doesn't live in the area, but was in town visiting and organized the lunch.

From left to Right: Me, Rose, Joanne, Gina, Dianne and Patty. Used with permission from Joanne Ozug.

I don't do restaurant reviews, but I ordered the pork belly tacos which were flavorful and well balanced in flavor.

One-Pot Chicken and Rice Redux

Readers of my old website might remember seeing this recipe about a year ago. It begs the obvious question why publish it again, dummy? Well, when I first prepared this dish, I remember the rice was flavorful, but the chicken was bland. After preparing this dish a few more times, I eventually fixed it by using a brine.

What exactly is a brine? A brine is basically a salt water solution along with other seasonings to add moisture and flavor, resulting in juicier food. Marinades are similar to brines but work to tenderize and add flavor to proteins using an acidic ingredient such as vinegars or citrus juices.

The Challenge

Fix an inferior concept while elevating a dish and demonstrating a technique to improve flavor.

The Source

The brine is original but the dish has been adapted from page 345 of America's Test Kitchen Family Cookbook Third Edition.

Ingredients

2 quarts water
1/2 cup kosher salt
1/2 cup white sugar
1/2 teaspoon black peppercorns, cracked
1 bay leaf
Juice from 1/2 lemon
2 cloves garlic, crushed
1 sprig rosemary
1 sprig thyme
4 bone-in, skin on split chicken breasts 5 bone-in, skin on chicken thighs
kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
1 onion, chopped medium
1/4 teaspoon red pepper flakes
4 cloves garlic, minced
1 1/2 cups long grain white rice
3 1/2 cups low sodium chicken broth
1/2 cup dry white wine
1 10-ounce package frozen broccoli spears, thawed and chopped medium
4 ounces cheddar cheese, shredded (approximately 1 cup)
lemon wedges (for serving)
*Items italicized can be changed depending on availability, and preference.

Method

1. Whisk 1/2 cup kosher salt and 1/2 cup white sugar into 2 quarts water until dissolved. Stir in the (other seasonings) and submerge the chicken completely in the brine and refrigerate for 2 to 4 hours in a resealable bag, turning halfway through.

2. Remove the chicken from the brine and discard the brine. Pat the chicken dry with paper towels and season with kosher salt and freshly ground black pepper. Heat oil in a large Dutch oven over medium high heat until just smoking. Add the chicken, skin side down and cook until golden, about 5 minutes. Transfer the chicken to a plate, leaving the fat in the pot.

3. Add the onion, red pepper flakes, and 1/2 teaspoon kosher salt to the fat in the pot and place over medium heat. Cook, scraping up any fond (browned bits) until the onion is softened, about 5 minutes.

4. Stir in the garlic and cook until fragrant, about 15 seconds. Stir in the rice and cook until the edges turn translucent, about 3 minutes. Stir in the broth and the wine and bring to a simmer.

5. Return the chicken to the pot, skin side up. Cover, reduce heat to low and cook until the chicken is fully cooked through and registers 175 Fahrenheit on an instant read thermometer, about 25 minutes.

6. Transfer the chicken to a serving platter. Pat the broccoli dry, then stir into the rice. Stir in the cheddar and let it melt for 1 minute. Season the rice mixture with salt and pepper to taste. Serve with lemon wedges.

Successful?

Yes, both the rice and the chicken were flavorful.