One Pot Chicken and Rice

I spent most of last week working late and have not had much time to make meals. I'm making a one pot meal today with enough leftovers to last into early next week. I like giving myself a built in buffer in case something unexpected pops up and I can't get into the kitchen and this recipe fills the bill. This meal has some Italian flavors. Cooking everything together in one pot allows all the ingredients to flavor the rice but makes clean up a breeze.

Serves 4

4 large pieces of bone in, skin on chicken(leg quarters or breasts on the bone are good choices)
3 cloves of minced garlic
1 small onion diced
10 ozs of spinach or Swiss chard
3 medium carrots peeled and diced
8 oz of sliced baby bella mushrooms
2 teaspoons lemon zest
1 teaspoon fresh thyme leaves
1 1/2 cups basmati or jasmine rice
2 1/2 cups chicken broth
1/4 cup dry white wine
salt and pepper
4 tablespoons olive oil

Heat a large dutch oven over medium/high heat. Pour in enough oil to coat the bottom. Season the chicken with salt and pepper and place skin side down in the dutch oven. Brown the chicken on both sides for about 12 minutes and remove to a plate. Drain off the oil and add fresh oil to the pan. Return to the heat and add the mushrooms. Cook without stirring for about 3 minutes. Stir the mushrooms and add the onions, carrots and garlic. Reduce the heat to medium, season the veggies with salt and pepper. Cook for about 5 minutes and add the spinach or chard. If using the chard, cut into small pieces before adding to the pot. Add the wine to the pot and cook until the spinach just begins to wilt. Add the rice, stir to combine and cook for 1 minute. Pour in the chicken stock. Add the lemon zest and thyme. Adjust the salt and pepper by adding more if needed. Arrange the chicken on top of the rice and veggies, skin side up. Bring the pot to a rapid simmer. Lower the heat to medium/low. When the liquid drops to a slow simmer, put the cover on the pot and cook for 25 minutes. Turn off the heat and let the pot sit covered for 5 minutes more. Serve with lemon wedges.