One-Pot Tuscan Lemon Chicken and Rice

Ingredients

• 2 Tablespoons Olive Oil Or A Bit More If Needed
• 1-½ pound Chicken Legs Or Thighs, Skin On (You Can Use Skinless If Desired, But Chicken Won't Be As Crispy Browned)
• 8 ounces, weight Cremini Mushrooms, Sliced
• 1 whole Lemon
• 2 whole Shallots, Diced
• 1 Tablespoon Garlic, Minced
• 1-½ cup Short Grain Rice (like Arborio)
• 2 cups Chicken Broth
• ¼ cups White Wine (optional, Substitute Water Or Chicken Broth If Not Using)
• 10 stalks Asparagus, Tough End Removed Then Cut In 1 Inch Pieces
• 1 Tablespoon Fresh Rosemary, Minced (or Parsley)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large oven-safe pot or deep skillet over medium-high heat. Pat the chicken legs or thighs dry, then brown them skin side down for 6 to 8 minutes until golden. Turn and brown 2 minutes more, then move to a plate.

2. Lower the heat to medium. Add the mushrooms and shallots to the pot and cook 4 minutes, stirring, until the mushrooms soften. Add the garlic and cook 1 minute more.

3. Stir in the rice and cook 1 minute until the grains look slightly translucent at the edges.

4. Pour in the white wine, or water if not using wine, and stir until the pot is nearly dry. Add the chicken broth and bring to a simmer.

5. Zest the whole lemon into the pot, then cut it in half and squeeze in about 2 tablespoons of juice. Stir in the rosemary or parsley.

6. Nestle the browned chicken back into the rice, skin side up. Cover and simmer on low for 12 minutes.

7. Scatter the asparagus over the top, cover again, and cook 6 to 8 minutes more until the rice is tender and the liquid is absorbed.

8. Check that the chicken reaches 165°F (74°C) in the thickest part. Cook a few minutes longer if needed, then rest 5 minutes before serving.