Braised Chicken

We absolutely love chicken thighs.  These, skin-on, bone-in thighs proved a lot of flavor for this dish.

• 4 lbs chicken thighs
• salt and pepper to taste
• 3 T canola oil
• 2 T butter
• 1 onion, diced
• 3 celery stalks, diced
• 2 T flour
• 5 c milk
• 1 bay leaf

Preheat the oven to 300°F.
 
Season the chicken thighs with salt and pepper and set aside.
 
Place the oil and butter in a large, oven proof dutch oven over medium heat. Once the butter has melted, add half the chicken thighs, skin-side down, and cook for five minutes.   Flip and cook four minutes. Remove cooked thighs to a baking dish.  Repeat with the remaining thighs and set the chicken aside.
 
Place the onions and celery to the pot with the chicken juices and cook and stir for five minutes.  Add the flour and stir for one minute.   Whisk in the milk and cook for one more minute.  Remove from heat.
 
Place the chicken and any accumulated juices to the pot, skin-side up in a single layer if possible.  Add the bay leaf, cover the pot and place in the oven.  Bake for forty-five minutes.
 
Flavorful rice to serve with chicken:

• 2 canola oil
• 1 shallot, sliced
• 2 garlic cloves, sliced
• 1 t salt
• 2 c long-grain brown rice
• 3 ½ c water
• 3 T butter

Place the canola oil, shallot, garlic and salt in a 2-quart pan over low heat and cook for five minutes. Stir in the rice and cook, stirring, for one minute, until toasted.
 
Stir in the water, bring to a boil, stir and reduce heat to low.  Cover and cook for forty minutes.
 
Uncover, fluff the rice with a fork, and add the butter.   Remove from heat, cover and rest for minutes.
 
Remove the chicken from the oven and transfer chicken and and vegetables platter and pour the sauce over the top.   Serve hot with the rice.