We can see that many of you have been keeping up with our 'Teaching Frances to Cook' series of recipes. My aim is to teach her a few really simple, nutritious meals that aren't just the usual beginner's things. While it's winter and I think of warm comforting food, it's particularly easy to come up with dishes that combine both meat/chicken and vegetables and are cooked in my favourite Le Creuset cast iron casserole. All that's needed to go with these dishes is a simple salad or green vegetable.
This week it's 'Chicken with Mushrooms and Rice'.
Chicken with Mushrooms and Rice
Ingredients and Method
2 chicken thighs per person - preferably bone in and skin off.
Dust each with flour seasoned with salt and pepper.
Heat some olive oil in your dish and brown each side of the chicken pieces.
While the chicken is browning peel and slice a medium onion and slice 8 large Portobello mushrooms (Jason always has these). If they are very large, cut the slices in half.
Add the onions to the casserole and soften them.
Then add the mushrooms.
Cover the dish for a minute or two until the mushrooms start to soften down. Add a glass of white wine and some fresh herbs - thyme, bay leaves, parsley. Let everything simmer for about 5 mins.
Cover with chicken stock (preferably use Essential Cuisine stock). Next stir in a small pot of sour cream (I use 'lite').
Finally add 2-3 handfuls of rice. I used brown but white long grain or abrorio would be fine. Alternatively Ebly whole wheat would work. The rice will absorb most of the liquid but not all.
Cook for approx 45 mins at 180C.
Sprinkle with chopped parsley and serve with a salad.
Chicken With Mushrooms & Rice