- 1 Meyer lemon, juiced and zested (you will use these separately)
- 2 cloves garlic, peeled and smashed
- ½ teaspoon salt
- Dash of black pepper
- 4 tablespoons olive oil, divided
- 4 boneless, skinless chicken thighs
- 1 cup long-grain brown rice
- 2 medium shallots, minced
- ¼ cup dry white wine
- 1 tablespoon dried Herbs de Provence or Italian herbs
- 2 ¼ cups chicken broth
- 1 Meyer lemon, sliced into thin rings
- ¼ cup finely grated Parmesan cheese
- 1 cup fresh spinach, chopped
Combine the first four ingredients (Meyer lemon juice (NOT the zest - save for later) through black pepper) for the marinade in a zip-top bag. Trim as much fat as practical from the chicken thighs and add to the bag. Allow the chicken to marinate from 1 hour to overnight.
Remove the chicken from the marinade and pat dry. Remove the garlic and discard; reserve the remainder of the marinade for later.
In a deep, heavy-bottomed skillet or Dutch oven, warm 2 tablespoons of the olive oil over medium-high heat. Add the chicken thighs. Cook until golden brown, about 5 minutes, then flip and cook the other side until golden-brown, about 5 minutes more. Reduce heat to medium-low; remove chicken to a plate and reserve.
Wipe the excess fat from the pan, then add the remaining 2 tablespoons of olive oil. Add the shallots and sauté for one minute. Add the rice, lemon zest, herbs, and a generous pinch of salt; sauté until the rice is translucent and fragrant, about 2 minutes. Carefully add the white wine and stir until absorbed, scraping any brown bits from the bottom of the pan.
Add the reserved marinade and broth; bring to a simmer. Allow to simmer for about 2 minutes. Arrange the chicken on top of the rice. Pour any accumulated juices over the top. Arrange lemon slices on top of the chicken and rice.
Lid the skillet and simmer for an additional 10-15 minutes. Remove the lid and take the chicken out to a cutting board with a groove to catch juices. Slice into bite-sized pieces. Add the cheese and spinach to the rice in the pan and stir gently until the cheese is melted and the spinach is wilted. Return the chicken to the pan and stir to incorporate. Serve immediately or allow the mixture to cook an additional 5 minutes if the rice is still soupy.
- Yields: 4-6 servings
- Preparation Time: 45 minutes plus marinating time