One Pot Chicken, Rice and Broccoli with Ramps

  in Gluten-Free, Main Dishes, Recipes

Adapted from Smitten Kitchen

4 boneless, skinless chicken thighs 
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
3 tablespoons  butter, divided
2 large yellow onions, ½ inch dice
1 1/2 cups long grain white rice
1 teaspoon dried thyme
1/4 cup white wine 
2 ½ cups chicken broth
2 cups small broccoli florets
1 heaping cup chopped ramps

  1. Heat olive oil and 1 tablespoon butter in a large, deep skillet over medium heat. Season the chicken thighs liberally with salt and pepper and place in the hot skillet. Cook for 1 minute until lightly browned. Turn and brown the other sides for another minute. Remove from skillet to a plate.
  2. Add the onions and remaining 2 tablespoons butter to the skillet. Season with salt. Cook the onions, stirring frequently, until lightly browned, about 12-15 minutes.
  3. Stir in the rice and thyme. Add the wine and stir until wine is evaporated, about 1 minute. Smooth out the rice and scrape any rice down from the sides of the pan. Nestle the chicken thighs into the rice. Leave some space around them. Add the chicken broth. Bring to a boil, reduce heat to low, cover, and cook for 10 minutes.
  4. Uncover and add the broccoli pieces and ramps. Press the broccoli and ramps in between and around the thighs as much as you can. You won’t get it all perfectly tucked in and that’s ok. Cover and continue cooking for another 15 minutes or until the rice is cooked. Let it cool for 5 minutes before serving.