Chicken and Pesto Rice

Serves 4

2 lbs bone in skin on chicken thighs

Salt and freshly ground pepper

1 large shallot

4 garlic cloves

2 1/4 cups chicken stock

1 1/2 cups long grain white rice, rinsed

1/4 cup pesto plus more for drizzling

2 lemons

1 pound asparagus

1 tablespoon extra-virgin olive oil

1/4 cup crumbled feta cheese

Preheat oven to 375°.

Pat the chicken dry, rub and season all over with salt and pepper to taste.

Thinly slice the shallot and garlic. Warm a 12-inch skillet over medium heat. Arrange the chicken thighs in the skillet, skin side down. Sear for 2 to 3 minutes without turning, until the fat begins to render. Add the shallot and garlic around the chicken. Season with a pinch of salt. Cook the chicken undisturbed but moving the shallots and garlic around until the chicken skin is golden and releases easily from the pan, about 10 minutes.

Flip this chicken skin side up, pour in this stock and add the rice pesto and 1/4 teaspoon salt. Have one limit and squeeze the juice into the skillet. Use tongs to evenly spread the rice and liquid around the chicken. Increase the heat to high and bring to a boil, then transfer the skillet to the oven.

Roast for 15 minutes or until the rice is absorbed much of the liquid.

Meanwhile, cut the asparagus into one inch pieces. Cut the remaining lemon into six wedges.

Scatter the chopped asparagus over the top of this skillet, drizzle it with olive oil and season with the big pinch of salt. Roast for 10 minutes more until the asparagus is crisp, the rice is tender, and an instant read thermometer inserted into the thickest part of the chicken reads 165°F.

Garnish with the feta and a drizzle of pesto. Served with the lemon wedges alongside for squeezing