Instructions
Heat olive oil in a large pot over medium-high heat.
Dab chicken thighs dry with paper towels, season both sides with salt and pepper.
Add to pot and sear until browned on bottom, about 4 minutes. Turn and cook 2 minutes longer. Transfer to a plate.
Return pot to medium-high heat (there should be about 1 Tbsp oil in pot now, if needed you can add a little more). Add onion, carrots, and celery and saute 5 minutes.
Add garlic and saute 1 minute longer.
Pour in 7 cups chicken broth, add thyme, bay leaves and parmesan rind. Season with salt and pepper to taste.
Bring mixture to a simmer then stir in rice, and return chicken thighs to pot.
Reduce to low heat. Cover pot and let simmer until thighs are cooked through, about 8 minutes (they should be 165 in center of thickest portion).
Healthier Baked French Fries
Blitz mascarpone cake ready in 30 minutes
SKILLET CHICKEN POT PIE CASSEROLE
This is seriously our special treat for the entire family! Everyone loved it!
Ali MacGraw and Steve McQueen were married for five years but had no children together
Easy blackberry cobbler
Business Class Passengers Mock Poor Old Lady, at the End of the Flight Pilot Addresses Her – Story of the Day
ABC Inks $400 Million Deal with Tucker Carlson for Late-Night Show, Replacing Jimmy Kimmel – SATIRE
Easy Steps to Propagate Lemon Trees from Cuttings: Growing a Potful of Citrus Sunshine