Added by kye in france | Sun 22 Mar 2009 @ 14:31
Courgettes, sliced red pepper, leeks....all go well with this dish. Just add them in at the same time as the mushrooms.
Chicken and Rice
1 whole chicken breast, split in half, about 2 lbs• total weight for the 4 pieces
Salt and pepper to taste
2 tablespoons butter
½ cup finely chopped onion
1 teaspoon chopped garlic (I used 1 ½ teaspoons)
1/3 fresh mushrooms, sliced or quartered
1 bay leaf
½ cup dry white wine (I used 6 oz ? hic!)
½ cup raw rice (I used ¾ cup)
1 cup chicken broth (I used one 15 ½ oz can ? I also made chicken broth today, but it was simmering away at the same time as I was making this!)
1. Do not skin or bone the chicken. Sprinkle the pieces with salt and pepper.
2. Heat the butter in a large skillet, swirl to coat the bottom, and add the chicken pieces, skin side down. Brown about 5 minutes and turn.
3. Scatter the onion and garlic between the chicken pieces and add the mushrooms and bay leaf. Cook about 5 minutes.
4. Add the wine and cook until it is almost all evaporated. Add the rice and broth, taking care that the rice does not rest on top of the chicken pieces. Cover closely and cook about 20 minutes or until rice is tender.
First, the rice picks up all of the fond in the bottom of the skillet, and takes on this beautiful, dark golden hue. Next, I was worried that there wasn?t enough rice. If your family is comprised of big rice eaters, you will need to make more.