1 Hour 5 Minutes
Pat the chicken thighs dry with a paper towel. Use kitchen shears to remove extra skin from the side.
Add chicken and marinade ingredients to a food storage bag and let sit for at least 30 minutes.
heat a Dutch oven and add oil to the hot pan. Lay chicken in the pan skin side down. Brown on both sides and then remove from the pan.
Pour all of the reserve marinade into the Dutch Oven and deglaze the pan. Add one cup of water and bring the sauce to a simmer.
Stir in one cup of long grain rice.
Return the chicken to the pan. Cover and simmer on low for 30 minutes.
Marsala Chicken Thighs
Dutch Oven Chicken Thighs