The Canal House ladies' chicken and rice has long been a family favorite. The recipe has been memorized which makes it a (Not)Recipe, right?
This is what you do: brown well-seasoned chicken thighs and drummies skin side down in about 3 tablespoons of butter for about 10 min. Meanwhile, dice a large onion and a few stalks of celery. Flip over the chicken, add the onion and celery to the pan along with 1 cup of water. Cover pan, turn heat to low, and cook 20 min. Uncover, add 1 cup rice (I used wheat berries here), 1 cup water, and a bay leaf. Season with salt and pepper. Cover, cook for 30 min. Uncover, serve. Note: whatever grain you use (rice, wheat berries, etc, just be sure it's something that cooks in 20-30 min).