Chicken with Rice

Wash the chicken pieces and pat dry with paper towels. Mince your garlic and finely chop an onion and set aside. Julienne carrots and slice mushrooms and set aside. Slice the sopressata into six or so half-moon slices.

In a large pot or Dutch oven, heat oil over medium-high heat. Brown the chicken (about 3 minutes per side, skin side down first). Take the chicken out of the pot and let it hang out on a plate nearby. It’s sometimes easier if you take the chicken off the heat when you’re flipping it or taking it out of the pot—I use tongs for this.

Pat the oil and fat dry with paper towels until most of it is absorbed, then add the butter. Scrape all or most of those delectable bits off the bottom. Cook the onion over medium-low, 1 minute. Add the garlic and cook 4 minutes longer. Stir in salami.

Place the chicken pieces back in the pot on a bed of onions and garlic, skin side up. Pour the stock and wine over the chicken. Heat until boiling, and then turn down to a simmer. Let it all hang out for 20 minutes, covered. Add the carrots, cook another 10 minutes. Add the mushrooms, cook another 10, making sure as you are adding that almost everything is submerged. Then add the rice, and cook for an additional 20 minutes.

The liquid should be all (or mostly) absorbed by now. Serve, either mixed together or a little separated in a huge casserole dish. You should definitely have enough for leftovers, though my family loves it so much we never do. I hope you enjoy!