This is the perfect meal for these chilly fall nights, and it's a keeper! So creamy, delicious, and incredibly easy to make, all in one pot. I loved it so much I went back for seconds! Grab a bottle of Del Rio Chardonnay, pour yourself a glass, and use one cup in the recipe. Then enjoy the rest with dinner—it pairs beautifully with all that creamy goodness! I served this with roasted butternut squash and carrots, and it was the perfect combination. I guarantee this one will be a hit with your family. Good food, a wonderful glass of Del Rio wine, and an easy dinner—what could be better? Enjoy! - Jolee
Ingredients
- 1/4 cup olive oil
- 4 Tbsp unsalted butter, divided
- 1 medium onion, finely diced
- 2 large carrots, grated or cut into matchsticks
- 1 1/2 lbs boneless, skinless chicken thighs, trimmed and cut into 1" pieces
- 2 tsp salt, we used sea salt, divided
- 1/4 tsp black pepper, freshly ground
- 2 bay leaves, optional
- 1 cup Del Rio Chardonnay
- 6 cups low sodium chicken broth, hot – I put in microwave
- 2 cups Calrose rice, or medium grain rise, rinsed – (support those California farmers)
- 1 head of garlic – Slice of whole top leaving roots intact
- 1/3 cup Italian parsley, chopped
- 1/2 cup parmesan cheese, shredded, plus more for serving
INSTRUCTIONS:
1. Sauté veggies - Using a Dutch oven or heavy-bottomed pot with a tight-fitting lid, over medium/high heat, add 1/4 cup olive oil and 2 Tbsp unsalted butter. Once the butter is melted and hot, stir in diced onion, grated carrots, and 1 tsp salt. Sauté until soft and golden (8-10 min).
2. Cook chicken - Chopped chicken thighs, 2 bay leaves, another 1 tsp salt, and 1/4 tsp black pepper. Sauté, stirring occasionally, until the chicken is golden on all sides (5 mins).
3. Add wine and broth - Increase the heat to high and add 1 cup white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated. Add the hot chicken broth, then stir in the rice.
4. Cook - Without separating the cloves (leaving the root end intact), slice the top off to expose the cloves. Set the whole head, cut-side-down, into the center of your rice. Bring to a rolling boil, then reduce heat to low, cover, and simmer until the rice is fully cooked (15 – 20 mins).
5. Season and serve - Turn off the heat, remove the garlic head (you can either push the cloves of garlic out into the rice and eat them or discard them), and quickly stir in the remaining 2 Tbsp butter until fully incorporated. Finally, stir in chopped parsley and 1/2 cup Parmesan cheese. It should be creamy. Serve right away or leave the lid on to keep it warm until serving. Garnish with more fresh parsley to serve.
