By Shai Barak
Servings: Serves 6
Season the chicken pieces with a little salt and pepper.
Melted the butter with a little vegetable oil, and brown meat on both sides. Take out the browned pieces and set aside. Cut 2 carrots lengthwise to quarters, and then slice to tiny fan shaped pieces.
Finely chop one large onion, and a few sprigs of fresh rosemary (without the stems, just the leaves). Sauté the carrots, onions, and rosemary in the same pan (add more butter if needed, and try to scrape the solids from the chicken, they give a lot of flavor). Return the chicken to the pot and add the broth (and wine if using). If using the chicken breast use only 3 cups of liquids. Bring to a boil. For chicken thighs, simmer for about 1 hour, whereas for chicken breasts simmer for 15 minutes, then add the rice and bring to another boil. Continue cooking on low heat, covered (don’t take the lid off at this stage), for another 20-25 minutes.