Tomato, Rice, and Chicken Thigh Casserole

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

Trim excess fat from thighs. Wash and pat dry. Season moderately with pepper.

3 . Stage

Heat 2 tablespoons butter and olive oil in a large Dutch oven over medium heat. Add chicken thighs and cook until well browned, 3 to 5 minutes per side. Pour sherry over top. Remove chicken to a plate. Drain excess fat, leaving about 2 tablespoons drippings in the skillet.

4 . Stage

Add onion and bell pepper to the skillet and saute over medium heat until onions are translucent and peppers have softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice and saute for 2 minutes. Add chicken stock, bay leaf, salt, pepper, and saffron; bring to a boil.

5 . Stage

Remove from the heat and lay chicken thighs in a single layer over the rice mixture.

6 . Stage

Bake, covered tightly, in the preheated oven for 45 minutes.

7 . Stage

When the casserole has about 5 minutes left, melt remaining tablespoon butter in a skillet. Add tomato slices and saute until heated through.

8 . Stage

Place a tomato slice on top of each chicken thigh, then sprinkle Parmesan cheese over top. Return to the oven and bake, uncovered, until chicken juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

9 . Stage

Let rest for at least 15 minutes before serving.