Chicken and Brown Rice

• 3 tablespoons olive oil
• 12 chicken thighs
• Coarse salt and ground pepper
• 3 large yellow onions, cut into 8 wedges
• 6 celery stalks, cut into 1 1/2-inch pieces
• 6 medium carrots, cut into 1 1/2-inch pieces
• 3 bay leaves
• 3 cups brown rice

In a large Dutch oven, heat oil over medium high.  Season chicken with salt and pepper and place in pot.  Cook until golden brown on both sides, 10-12 minutes.  Pour off all but 2 tablespoons fat from pot, add onion and celery.  Reduce heat to low, cover and cook for 20 minutes.

Add carrots, bay leaves, and 3 1/2 cups water, stir in rice and season with salt and pepper.  Bring to a boil, then reduce heat to low.  Cover and cook until rice absorbs almost all the liquid, 40-45 minutes.  Let stand, covered, for 10 minutes before serving.

Serves 12