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)
- Preheat oven to 200C/400F.
- Put the chicken stock and wine/apple juice into a large, shallow, ovenproof dish and bring to the boil.
- Put the rice into a sieve and wash until water runs clear.
- 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.
- 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).
- Cook in the oven, uncovered, for 45-50 minutes, until the chicken is deeply bronzed and the rice is tender.
- Serve immediately.