One Pot Chicken

This recipe was adapted from John Whaite’s (brilliant!) book, ‘Comfort’. Easy to make, very satisfying and it’s a whole meal in one dish!


  • Chicken stock, 800ml
  • Dry white wine150ml, (as I don’t usually use wine I used a good quality apple juice)
  • Basmati rice, 225g
  • Banana shallot, 1 finely sliced
  • Chicken thighs (with skin), 6-8
  • Olive oil
  • Sea salt flakes and freshly ground black pepper
  • Mixed sliced mushrooms, 200g (you can swap this for other choices that you like with chicken I have also used broccoli, fine green beans, peas)
  • Garlic to taste, finely chopped (optional)
  • Herbs that compliment your choice of veg, for example, 2 tbsp finely chopped tarragon, rosemary, sage, thyme (use fresh herbs where possible)


  1. Preheat oven to 200C/400F.
  2. Put the chicken stock and wine/apple juice into a large, shallow, ovenproof dish and bring to the boil.
  3. Put the rice into a sieve and wash until water runs clear.
  4. When the stock is boiling, add the rice, shallot, mushrooms or veg of choice, garlic,(optional), salt and pepper and herbs of choice. Stir to combine.
  5. Place the thighs, skin side up, on top (I rubbed them in olive oil and sprinkled with salt and pepper before putting them on top).
  6. Cook in the oven, uncovered, for 45-50 minutes, until the chicken is deeply bronzed and the rice is tender.
  7. Serve immediately.

One Comment Add yours

  1. aliyasaied says:

    Wow – that sounds easy and tasty!


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