Recently my daughter Lauren shared a Chicken and Rice Recipe that She found on the blog Natasha's Kitchen.  I made it for dinner last night and it was the best Chicken and Rice recipe that I've come across, comfort food at it's best!  I wasn't planning on doing a blog post about it but it was so good and easy that I wanted to share it with you!  I used chicken from Haw River Ranch.  If you are interested in learning more about this local organic farm you can read this great article.  I hope you enjoy!

CREAMY ONE POT CHICKEN AND RICE

1/4 cup olive oil

4 tablespoons butter, divided

1 medium or 1/2 large onion, finely diced

2 large carrots, grated on the large grater

1 1/2 pounds boneless, skinless chicken breast

2 tablespoons sea salt

1/4 tsp freshly ground black pepper

2 bay leaves

1 cup dry white wine

5 cups hot chicken or vegetable broth

2 cups Jasmine rice

1 head garlic

1/3 cup fresh Italian parsley, finely chopped, plus more to serve

1/2 cup grated parmesan cheese, plus more to serve

Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 1/4 cup olive oil and 2 tablespoons unsalted butter.  Once butter is melted and hot, stir in diced onion, grated carrots and 1 teaspoon salt.  Saute until soft and golden (8 - 10 minutes).

Add trimmed, chopped chicken breast, 2 bay leaves, another 1 teaspoon salt and 1/4 teaspoon black pepper.  Saute, stirring occasionally until chicken is golden on all sides, about 5 minutes.

Increase the heat to high and add 1 cup white wine.  Boil down the wine, scraping the bottom until most of the wine has evaporated.

Add the hot chicken broth, then stir in the rice.

Without separating the cloves (leaving the root end intact), slice the end off a whole head of garlic to expose the garlic cloves.  Set the whole head into the center of your rice, sliced side down.  Bring to a rolling boil, then reduce heat to low.  Cover and simmer until the rice is fully cooked (about 15 minutes).

Turn off the heat, remove the garlic head and discard and quickly stir in the remaining 2 tablespoons butter until fully incorporated.  Finally stir in the chopped parsley and 1/2 cup parmesan cheese.  It should be creamy.  Serve right away or leave the lid on to keep it warm until serving.  Garnish with more fresh parsley to serve.