Lombardy Style Chicken & Rice

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Season the chicken with ½ teaspoon each salt and pepper and ½ teaspoon pepper. In a 1-quart liquid measuring cup or medium microwave-safe bowl, heat the broth, covered, until simmering, 2 to 3 minutes; set aside, covered.

Step 2

In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion, carrots and ¼ teaspoon salt, then cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the wine and cook, scraping up any browned bits, until the wine has mostly evaporated, 2 to 3 minutes.

Step 3

Stir in the hot broth, the rice and chicken. Bring to a simmer, then cover, reduce to low and cook until the rice is tender, about 15 minutes. Remove from the heat and quickly stir, then re-cover and let stand for 5 minutes.

Step 4

Add the chives, butter, and about three-fourths of the cheese, then stir vigorously until the butter is melted and the rice is creamy. Taste and season with salt and pepper. Serve sprinkled with the remaining cheese.

Step 5

Don’t use chicken breasts, which are too lean and easily overcook. Chicken thighs are more flavorful, as well as more resistant to overcooking, so they’re the best choice for this dish.