Carla Hall's Smothered Chicken with Rice

Recipe by Carla Hall - The Chew

ingredients
Extra-Virgin Olive Oil
6 Chicken Things (bone-in; skin on)
Salt
Freshly Cracked Black Pepper
1 Yellow Onion (thinly sliced)
2 Garlic Cloves (minced)
3 tablespoons Flour
1/2 cup Chicken Stock
1 cup Buttermilk
3 tablespoons Parsley (chopped)
3 tablespoons Thyme (chopped)
1 Lemon (zest & juice)

 Serve with Herbed Rice.
1 1/2 cups Carolina Rice (rinsed)
3 cups Water
Salt
2 tablespoons Parsley (chopped)
2 tablespoons Thyme (chopped)
1 Lemon (zested)

In a high-sided skillet, heat a few tablespoons of Olive Oil over medium-high. Season Chicken liberally with Salt and Pepper then place skin side down in the pan. Cook for 4-5 minutes or until
golden and crispy, then flip and continue to cook on the second side for 2-3 minutes until browned. Remove from pan and set aside.

Add the Onions and sauté for 2-3 minutes, just until softened. Stir in Garlic and cook until fragrant. Sprinkle in the Flour and stir to toast and form a paste.

Whisk in the Stock to deglaze. Add the Buttermilk, Herbs, Lemon Zest and return Chicken to the pan. Bring up to a boil then reduce to a simmer. Cook for 10-12 minutes or until Chicken is cooked through.

For Herbed Rice: Cook Rice according to package instructions.
Allow Rice to sit for 5 minutes after cooking then fluff with a fork.
Add the chopped Herbs and Zest and fluff to combine.

Helpful Tips:
1. Don’t be afraid if the onions caramelize, because there’s flavor
in the brown!
2. You can substitute the chicken thighs for breasts or even pork
chops!
3. Don’t submerge the chicken thighs in buttermilk so the skin stays crisp!

Update - 2/19/14

I made this dish last night for dinner and just let me say OMG it was so goodm, I mean really good and my husband said it was even better as left overs. This is a dish I will be making again.