tarragon chicken and rice

This was a song that always brought me warm fuzzy feelings as a child. It also just happens to bring to mind recipes like this one. hehe Enjoy, and cook it e-Sally!!

i told you once, i told you twice
all seasons of the year are nice
for eating chicken soup,
eating chicken soup with rice
chicken soup, chicken soup with rice

written by King, Carole/Sendak, Maurice

Tarragon Chicken & Rice
makes 4 servings


4 chicken thighs (bone in, skin on)
2 cups rice
1 lg lemon (thinly sliced)
1 tbsp dried tarragon
1/2 cup dry white wine (optional)
extra chicken broth (for browning)
8 cups water
salt/pepper to taste

in dutch oven, bring chicken, sliced lemon, tarragon, salt and pepper to boil on med high heat. turn heat down to med low and simmer 45 minutes. remove chicken and let cool. turn heat back up to med high and let boil again. once boiling, add rice and stir. cover and lower heat to med low for 23-25 mins (follow package instructions). while rice is cooking, de-bone chicken and set aside. when rice is done (not all liquid will be absorbed yet) uncover, stir in chicken and turn heat back up to med high. this is where you may need to add more liquid for the browning process to take effect. if the rice is too dry, it will scorch (and nobody likes scorched rice!). stir rice and liquid together then leave for 5 minutes. go back and stir again, adding about a cup of broth if it's dry and then leave another 5 minutes. repeat this process until rice comes to a moist creamy consistency and it achieves the right level of golden brown for your taste!

P.S. this is one of those things that just gets better after a night in the fridge, but I don't recommend eating at anything cooler than room temperature! ;)