TICKET 1 / FROM THE LINE

Lemon Garlic Wine Chicken

Chicken with roasted carrots and brussel sprouts on a bed of rice and a lemon garlic wine reduction.

Main / 55 min / serves 4

Caption from Alexander Wade on Instagram. The method below is written out so you can cook it.

• 4 bone-in, skin-on chicken thighs
• 1 lb carrots, cut on a bias
• 12 oz brussels sprouts, halved
• 1 1/2 cups long-grain rice
• 3 cups chicken stock
• 1 lemon
• 4 garlic cloves, sliced
• 3/4 cup dry white wine
• 2 tbsp olive oil
• 2 tbsp butter
• 1 tsp thyme leaves
• salt and black pepper

Check them off as you go.

Method

1. 01

   Heat the oven to 425°F. Toss the carrots and brussels with 1 tablespoon olive oil, salt, and pepper on a sheet pan.

2. 02 / 8 MIN

   Salt and pepper the thighs. Sear them skin-side down in an oven-safe skillet with the rest of the oil until the skin is deep gold, then flip.

3. 03 / 15 MIN

   Start the rice: rinse it, then simmer in the stock with a pinch of salt, covered, until just tender. Rest it off the heat.

4. 04 / 18 MIN

   Nestle the thighs among the vegetables and roast until the chicken is cooked through and the sprouts have dark edges.

5. 05 / 4 MIN

   Move the chicken and vegetables to a plate. Set the skillet over medium heat, add the garlic for half a minute, then the wine and the juice of the lemon. Reduce by half and swirl in the butter and thyme.

6. 06

   Spoon rice down first, then the vegetables and chicken. Finish with the reduction.