x

Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Braised chicken thighs with long-grain rice, saffron, cipollini onions & San Marzano tomatoes [Linton Hopkins] from Chefs & Company: 75 Top Chefs Share More Than 180 Recipes to Wow Last-Minute Guests (page 324) by Maria Isabella

  • saffron
  • bay leaves
  • chicken thighs
  • long grain rice
  • peanut oil
  • canned tomatoes
  • dry white wine
  • cipollini onions

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute shallots for cipollini onions.

  • bwhip on December 15, 2017

    This was delicious, and prep was pretty simple. The recipe called for the skillet to bake in the oven for 15-20 minutes, but I found that the rice needed another 10-15 minutes than that to fully cook. I was using the Carolina Gold the author recommended.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.