Ingredients
6chicken thighsbone-in or boneless
1tbspextra virgin olive oil
kosher salt and pepper
1white onionfinely diced
4½cupsbutternut squashpeeled, seeded, cut into ½ inch cubes
3fresh thyme sprigs
1½short grain ricesuch as Calrose or Arborio, uncooked
¼cupdry white wine
3½cupschicken broth
½cupparmesan cheesegrated
Preparation
Preheat oven to 375 degrees F.
In a large deep pot, heat 1 tablespoon of olive oil on high heat..
Season both sides of the chicken generously with salt and pepper
Cook the chicken on high heat until golden brown, about 5 minutes per side. Transfer the chicken to a plate.
Reduce the heat to medium, then add the onion and squash, and season with salt and pepper.
Cook the onion and squash until lightly browned, about 6 to 8 minutes.
Add the rice, saute for 2 to 3 minutes or until opaque.
Add the wine and cook, stirring, until completely evaporated.
Return chicken to the pot along with any juices that have accumulated, then add the thyme sprigs.
Add the broth, ½ teaspoon of salt and ¼ teaspoon of pepper.
Bring to a boil and cover the pot with a lid.
Transfer the pot to the oven and bake for 35 minutes.
Remove from oven and let sit, covered for 10 minutes.
Stir in the parmesan cheese, serve, and enjoy!
