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One-Pan Garlic and Sage Chicken Thighs and Rice
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One-Pan Garlic and Sage Chicken Thighs and Rice

50 minServes 4Nutri-Score C€€
from @jenneatsgoood4 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken thighs (bone-in, skin-on, patted dry)Other6 pieces
  • olive oil (for searing)Pantry30 ml
  • shallot (finely chopped)Produce1 piece
  • garlic (minced)Produce4 pieces
  • fresh sage (leaves, roughly chopped)Produce8 pieces
  • long grain white rice (rinsed and drained)Grains200 g
  • chicken brothPantry400 ml
  • saltSpices5 g
  • black pepper (freshly ground)Spices2 g

per serving

Nutrition

643kcal

Carbs
42 g
Proteins
45 g
Fat
33 g

step by step

Method

  1. Sear the chicken thighs

    • Season the chicken thighs generously with salt and pepper on both sides.
    • Heat the olive oil in a large deep pan over medium-high heat.
    • Place the thighs skin-side down and sear until deeply golden, then flip and sear the other side.
    • Remove the chicken from the pan and set aside; keep the rendered juices in the pan.
    Step 1

  2. Toast the shallot, garlic and sage

    • Lower the heat to medium and add the chopped shallot to the pan juices.
    • Cook until softened, then add the minced garlic and sage leaves.
    • Toast, stirring, until fragrant and lightly golden.
    Step 2

  3. Add the rice and broth

    • Stir the rinsed rice into the pan and toast it with the aromatics for a minute.
    • Pour in the chicken broth and scrape up any browned bits from the bottom.
    • Season with a little more salt and pepper and bring to a gentle simmer.
    Step 3

  4. Cook the chicken and rice together

    • Nestle the seared chicken thighs back into the rice, skin-side up.
    • Cover and cook on low until the rice is tender and has absorbed the broth and the chicken is cooked through.
    Step 4

  5. Rest and serve

    • Take the pan off the heat and let it rest, covered, so the rice settles.
    • Fluff the rice, spoon it onto plates with the chicken thighs and serve straight from the pan.
    Step 5
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