Ingredients:

  • 1.5 lbs boneless, skin-on chicken thighs
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 2 tbsp extra virgin olive oil
  • 1.5 cups long-grain white rice, rinsed
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, minced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 2.5 cups low-sodium chicken bone broth
  • 0.5 cup heavy cream
  • 1 tbsp Dijon mustard
  • Fresh parsley for garnish

Instructions:

  1. Pat chicken thighs completely dry with paper towels. Season both sides with kosher salt, black pepper, and smoked paprika.
  2. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Place chicken skin-side down and sear for 6 minutes until the skin is golden and shatters when poked. Flip and sear for 4 minutes, then remove to a plate.
  3. Reduce heat to medium. In the same skillet with the rendered fat, add diced onion and celery. Sauté for 5 minutes until translucent.
  4. Stir in garlic and dried thyme, cooking for 2 minutes until fragrant. Add the rinsed rice and stir for 2 minutes to toast the grains.
  5. Pour in 2.5 cups chicken bone broth and 1 tsp dried thyme, scraping the bottom of the pan with a wooden spoon.
  6. Nestle the chicken back into the rice mixture. Bring to a simmer, then cover with a tight-fitting lid. Reduce heat to low and cook for 18 minutes until the liquid is absorbed and rice is tender.
  7. Remove from heat. Gently stir in 0.5 cup heavy cream and 1 tbsp Dijon mustard around the chicken.
  8. Remove from heat and let rest, covered, for 5 minutes. Garnish with fresh parsley before serving.