One- Pot Chicken and Rice with Caramelized Lemon

AND a bit of work with a new medium today. Along with a few more thoughts on the creative process.

My mind is racing with ideas a bit as of late . The temperature warmed up and so did I in a gradual sort of un-thawing.

Creativity is an interesting thing. Your mind works when your hands are moving . It doesn't matter the task. Yesterday, I helped mom plant some cat mint to complete and mirror a path she had already planted. Last week, I had a fascinating conversation at the bar with two artists. A sculptor and a painter and both bake avidly. I think there is something to the connection of using your hands in all things to keep your mind active. And it lets you problem solve in new ways .

In that same spirit of keeping your hands moving and your mind active, I made a very good dinner yesterday. One Pot Chicken and Rice with Caramelized Lemon. Today, I played with making cold porcelain for the first time. First things first, here is the recipe:

One-Pot Chicken and Rice With Caramelized Lemon

Adapted from Dan Pelosi

Yield: 4 servings

Ingredients

4 bone-in, skin-on chicken thighs (about

1½ pounds)

Maldon Sea Salt

Freshly Ground Black pepper

2 teaspoons dried oregano

Crushed red pepper

2 tablespoons extra-virgin olive oil

2 lemons

1 cup pitted Castelvetrano or kalamata olives, smashed and roughly chopped ( I left mine whole)

6 garlic cloves, minced ( I used at least 9)

1 medium shallot or ½ medium onion, minced (I used two small shallots)

2 cups long-grain white rice, rinsed

4 cups (32 ounces) chicken broth

1 tablespoon (used an actual spoon from the drawer of Vegetable Better than Bouillon)

¼ cup roughly chopped fresh parsley, for serving (I used a random amount from the garden)

PREPARATION

Step 1

Heat the oven to 400 degrees. Use paper towels to pat the chicken thighs until dry on all sides. Season the chicken with 1 teaspoon each salt, pepper and dried oregano and a pinch of crushed red pepper.

Step 2

Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add oil. Let oil heat up for a few minutes. Add thighs to the pot, skin side down, and let cook undisturbed until they self-release from the bottom of the pot, about 5 minutes.

Remove from the pot and set aside.

Step 3

Cut 1 lemon into ¼-inch-thick slices. Add to the pot and cook until caramelized and softened, about 2 minutes. Remove from the pot and set aside.

Step 4

Add the olives, garlic, shallot and 1 teaspoon each salt, pepper and dried oregano to the pot. ( I do a sprinkle of Maldon (maybe a half teaspoon instead. Just keep tasting, and a bit of pepper instead as not to over salt with the addition of the bouillon. I do add the teaspoon of oregano.) Cook over medium-low heat, scraping browned bits from the bottom of the pan, until garlic is fragrant, 2 to 3 minutes. Turn the heat up to high, add the rice and broth to the pot, stir to combine and cover until it it comes to a boil, about 5 minutes.

Step 5

Remove the pot from heat, add the browned chicken thighs on top of the rice, skin side up, then cover the chicken thighs with the lemon slices.

Place the pot, covered, into the oven and bake until the rice and chicken are fully cooked, 25 to 30 minutes. Serve topped with fresh parsley and a squeeze of lemon juice.

Otherwise, the day has been interesting trying something new. Just thought it could be cool to have some permanent pieces that live on along with my more temporal sugar work. So, i’m seeing what I think the next bit. Playing with something new is always engaging and it never hurts to see.

Other Bits:

^ making cold porcelain

^ View out of the front door at Mamaw’s

^ Cicadas roaring. At least I believe that is what the noise is.

You can still make dirty martinis in the mountains. And my mom somehow acquired the cute Nick and Nora’s even though I have not 🤣.

Recipe validation!

Happy Thursday ❤️

Alex