Chicken With Rice

• 8 tablespoons unsalted butter
• 1 (3 lb) chicken, cut into serving pieces
• 1 large yellow onion, chopped
• 1 cup diced celery
• 1 cup peeled diced carrot
• 2 cups long grain white rice
• 4 cups chicken broth
• 1 teaspoon salt
• 12 teaspoon fresh ground black pepper

1. Preheat oven to 350 degrees.
2. Melt the butter in a large heavy skillet over med-high heat and cook chicken for about 4 minutes on each side, or until browned.
3. Transfer the chicken to a pie plate or bowl.
4. Decrease heat to medium and saute onion, celery, and carrots until the onion is soft and translucent, about 5 minutes.
5. Add the rice and stir to coat in the butter.
6. Add the chicken broth; return the chicken and any juices to the pan.
7. Add the salt and pepper.
8. Let the chicken come to a boil over med-high heat; cover with an oven-proof lid or foil and cook in the oven for 30 minutes, or until the chicken is cooked through and the rice is tender and the liquid is absorbed.

unsalted butter, chicken, yellow onion, celery, carrot, long grain white rice, chicken broth, salt, ground black pepper

Taken from www.food.com/recipe/chicken-with-rice-511511 (may not work)