One Pan Chicken and Rice with Peaches and Basil

One Pan Chicken and Rice with Peaches and Basil

• 1 1/2 lbs bone in skin on chicken thighs, about 4 thighs

• kosher salt

• 2 Tbs. olive oil

• 1 red onion, thinly sliced

• 1/2 cup white wine

• 1 cup long grain white rice, such as jasmine

• 2 cups chicken stock

• 1 large peaches, thinly sliced

• Garnish with fresh basil

Preheat oven to 400°F.

Liberally sprinkle the chicken thighs with salt.

In a cast iron skillet or oven safe saute pan, warm the olive oil over medium heat. Brown the chicken skin side down until crispy, about 5 to 7 minutes. Remove chicken and set aside.

Drain all but 2 tablespoons of fat from the same pan. Add the onion and sauce for 4 to 6 minutes or until soft and translucent. Deglaze the pan with white wine. Stir in the rice and the stock. Nestle in the chicken thighs on top of the pan, sprinkle with peach slices, and roast the chicken for about 25 to 30 minutes or until chicken is golden brown and reads 165°F on a meat thermometer, and the rice is cooked through.

Let chicken rest for 5 minutes then garnish with fresh basil and flaky sea salt and serve warm

Makes about 4 servings.