chicken and brown rice...1 hour and 30 minutes

Ok, I'll be the first to admit that this doesn't look like much... but believe me, this chicken is the moistest (is that a word?), most flavorful, juiciest chicken imaginable! (Thanks Martha)



the goods:

1 tablespoon olive oil
4 bone-in, skin-on chicken thighs
1 large yellow onion, cut into 8 wedges
2 celery stalks, cut into 1 and 1/2-inch pieces
3 medium carrots, cut into 1 and 1/2-inch pieces
1 bay leaf
1 cup brown rice



n a large Dutch oven or heavy pot, heat oil over medium-high. Pat chicken dry with a paper towel; season with salt and pepper and place, skin side down, in pot.



Cook until golden brown on both sides, 10 to 12 minutes total. Add onion and celery.
Reduce heat to low, cover, and cook 20 minutes.



Add carrots, bay leaf, and 1 and 3/4 cups water; stir in rice and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook until rice absorbs almost all the liquid, 40 to 45 minutes.



Let stand, covered, for 10 minutes before serving.