A Bit Of Chicken Lemon Squash Leek Rice Recipe

Ingredients for A Bit Of Chicken Lemon Squash Leek Rice

• Chicken Drumsticks
• Garlic Cloves
• 1/2 medium onion, chopped
• 4 slices bacon, cooked and crumbled
• 1 medium butternut squash, peeled, seeded, and cubed (about 1 cup)
• 1 leek, white and light green parts only, thinly sliced
• 2 celery stalks, chopped
• Arborio Rice
• 1 teaspoon fresh thyme leaves
• 1 lemon, juiced, plus wedges for garnish
• Dry White Wine
• Vegetable Stock
• Bay Leaves
• Lemon
• Parmesan Cheese
• Fresh Ground Black Pepper

How to Make A Bit Of Chicken Lemon Squash Leek Rice

1. Preheat oven to 180°C (350°F).
2. Heat a large oven-safe skillet or Dutch oven over medium heat.
3. Add 2 tablespoons olive oil to the pan.
4. Add 4 bone-in, skin-on chicken drumsticks and brown on all sides (about 5-7 minutes total).
5. Remove chicken from the pan and set aside.
6. Add 1 medium butternut squash, peeled, seeded, and cubed (about 1 cup) to the pan and sauté for 3 minutes, until slightly softened.
7. Add 2 celery stalks, chopped; 1 leek, white and light green parts only, thinly sliced; 1/2 medium onion, chopped; and 2 cloves garlic, minced. Sauté for 5 minutes until softened.
8. Add 4 slices bacon, cooked and crumbled, and sauté for 2 minutes.
9. Stir in 1 cup Arborio rice (or short-grain rice) and 1 teaspoon fresh thyme leaves. Sauté for 1 minute.
10. Add 1/2 cup dry white wine (or chicken broth), 2 cups chicken broth, and the juice of 1 lemon. Stir to combine.
11. Return the chicken to the pan, ensuring the rice is submerged in the liquid.
12. Cover the pan and transfer to the preheated oven.
13. Bake for 50-60 minutes, or until the rice is cooked through and the chicken is tender. Stir halfway through.
14. Garnish with lemon wedges, grated Parmesan cheese, and freshly ground black pepper to taste.