Chicken and Rice with Saffron

Ingredients

• 2 pounds chicken thighs with skin and bone
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 cup medium- or long-grain white rice
• 1 cup chicken broth thinned with 3/4 cup water
• 1/4 teaspoon crumbled saffron threads
• 1 Turkish or 1/2 California bay leaf
• 1 cup frozen peas, not thawed
• Chopped flat-leaf parsley to garnish, optional

Directions

1. Wash the chicken thoroughly, then dry it very well. Sprinkle it with salt and pepper. Warm the butter and olive oil in a large 12-inch skillet over medium-high heat; once the butter has bubbled up and settled back down, add the chicken and let it brown deeply on every side, 10-12 minutes.
2. Move the chicken onto plates. Pour off the extra fat, leaving 2 tablespoons in the skillet. Reduce the heat to medium, then add the onion, garlic, and a pinch each of salt and pepper. Cook, stirring frequently, until the mixture turns golden, 5-6 minutes.
3. Stir in the rice, making sure the grains get coated in the fat, and cook for an additional minute. Add the broth, water, saffron, and bay leaf. Bring the mixture to a boil, then reduce it to a simmer. Taste and adjust the seasoning.
4. Set the chicken back in the skillet, tucking it down into the rice so it is half-submerged. Add any juices that collected on the plate, then cover the pan. Cook for 20-25 minutes, until the rice has taken up the liquid and is almost tender. If the rice still needs more time, add boiling water as necessary so the pan stays moist.
5. Take the skillet off the heat and stir in the peas. Cover with a kitchen towel and let it rest until the rice soaks up any leftover liquid and turns fluffy. Remove and discard the bay leaf. Finish with parsley, if desired.