Bring the Middle East into your home with this 1-pot pomegranate chicken and rice, a dish that combines juicy chicken, ...

Preheat the oven to 425°F. In a large Dutch oven or enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the shallots, mushrooms, and carrot chunks and cook over moderate heat ...

Put the chicken, breast-side up, on top of the vegetables in the casserole or frying pan. Season with salt and pepper and bring up to the boil. Cover with a lid and transfer to the oven for about ...

1 tablespoon neutral cooking oil. 4 skin-on chicken thighs. Enough salt for both sides of chicken. ½ medium yellow onion, chopped. 1 clove garlic, peeled and crushed ...

Remove pot from oven, and increase oven temperature to 400°F (waitfor oven to come up to temperature). Uncover and return chicken to oven; roast at 400°F until chicken is tender and a ...

Step 3: Return the chicken thighs and any juices to the pot, setting them on top of the rice, and cover. Simmer for 25 to 30 minutes, until all the liquid is absorbed, the rice is tender, and the ...

Cover the pot and cook the chicken for about 10 – 12 minutes or until the chicken is cooked through. Do not over cook, as the chicken will dry out. Sauté mushrooms with a small amount of butter.