Baked Rice with Chicken and Mushrooms

by Copicut Staff August 09, 2017

Time: 1 hour 20 minutes
Yield: 8 servings

INGREDIENTS

  • 2 pounds bone-in thighs and/or drumsticks
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1 large onion, diced (about 1 1/2 cups)
  • 1 large sprig thyme, plus 1 teaspoon freshly chopped leaves
  • 1 bay leaf
  • 1/2 cup white wine
  • 2 cups basmati rice, rinse until water runs clear
  • 8 ounces mushrooms, sliced 1/4-inch thick (or mix of assorted mushrooms)
  • 2 cups hot chicken broth (no salt added, preferably homemade)
  • 3 tablespoons unsalted butter
  • 1 cup frozen peas, cooked for 2 minutes in salted water (optional)
  • 2 small garlic cloves, smashed to a paste with a little salt
  • 3 tablespoons roughly chopped parsley

INSTRUCTIONS

  1. Heat oven to 350 degrees. Season chicken generously with salt and pepper.
  2. Sear chicken in pan on medium-high heat until golden brown, approx. 5 minutes per side. Set aside.
  3. Once cool enough to handle, pull chicken from bones and rough chop. Reserve bones and skin for stock.
  4. Pour olive oil into a 4-quart enamelware Dutch oven or similar heavy pot and set over medium-high heat. Add onions and cook, stirring, until nicely browned, 8 to 10 minutes, then season with salt. Add chicken, thyme sprig and bay leaf, and continue to cook, stirring, for 2 minutes more.
  5. Add wine and simmer briskly until reduced by half, about 5 minutes.
  6. Add rice and a large handful of mushrooms and stir to combine. (Reserve most of the mushrooms for garnish.) Add broth and bring to a simmer. Check broth for seasoning and adjust.
  7. Cover pot and cook for 10 minutes over medium heat. Transfer pot to oven and bake for 20 minutes. Finally, remove from oven and let rest for 10 minutes off heat.
  8. While rice is baking, sauté remaining mushrooms: Melt butter in a large skillet over high heat. Add mushrooms, season with salt and pepper and cook, rapidly stirring, until they have softened and browned, 5 to 7 minutes. Add peas, if using, and heat through. Turn off heat, then add reserved chopped thyme, the garlic and the parsley. Toss to coat well.
  9. Fluff rice, then top with sautéed mushrooms and serve.

Notes: Can use left over chicken or leave chicken on bone and bake. (Baking time may need to be increased if chicken is left on bone.)

Recipe adapted from David Tanis, The New York Times

 



Copicut Staff
Copicut Staff

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