The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Chicken with rice and mushrooms

You'll need

1 chicken (1.8kg), at room temperature 1 garlic head, halved horizontally, plus 4 extra cloves, finely chopped 1 bunch each tarragon and thyme, plus extra tarragon leaves to serve 30 gm butter, coarsely chopped 1 tbsp olive oil 1 onion, finely chopped 100 gm speck, cut into batons 4 garlic cloves, finely chopped 200 gm (1 cup) long-grain rice 120 ml dry vermouth 500 ml (2 cups) hot chicken stock 150 gm small Swiss brown mushrooms, halved 2 fresh bay leaves   Buttered lettuce salad 2 baby cos lettuce, tough outer leaves discarded, hearts quartered 50 gm butter, coarsely chopped ½ garlic clove, finely chopped Finely grated rind and juice of 1 lemon


  • 01
  • Preheat oven to 200C. Rinse chicken inside and out under cold running water, pat dry with absorbent paper and season inside and out. Stuff with garlic head, tarragon and thyme (reserve 3 sprigs of each), tuck wings under and tie legs together with kitchen string.
  • 02
  • Heat 20gm butter in a casserole over medium heat, add chicken, turn occasionally until browned on all sides (4-5 minutes), remove chicken and set aside.
  • 03
  • Add oil, onion, speck and chopped garlic to casserole, stir occasionally until just tender (3-4 minutes), add rice and stir to coat. Add vermouth and simmer until reduced by half (1-2 minutes). Add stock, mushrooms, bay leaves and reserved herbs, top with chicken, bring to the simmer. Cover with a tightly fitting lid, bake until chicken is cooked through and rice is tender (35-40 minutes). Remove from oven and stand, without removing lid, for 10 minutes.
  • 04
  • Meanwhile, for buttered lettuce salad, arrange lettuce hearts on a serving plate. Stir butter, garlic and lemon rind in a small saucepan over low heat until bubbling and fragrant (1 minute). Remove from heat, add lemon juice, season to taste and set aside. Just before serving, drizzle butter mixture over lettuce hearts.
  • 05
  • To serve, remove chicken from casserole, tipping chicken so its juices run into the rice. Carve chicken and serve hot with rice mixture, scattered with extra tarragon, and salad.

This dish is simple to prepare, yet full of amazing flavours, and the chicken is super-succulent when cooked in this manner. We've paired it with a crisp salad of lettuce hearts drizzled with melted butter, lemon and garlic, but if you're feeling less indulgent, a vinaigrette-dressed salad would do just fine.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

Perfumed, heady viognier or marsanne.

Featured in

Jul 2011

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


Pan-fried John Dory agrodolce with endive and goat’s cheese

A culinary Tour de France


Saltimbocca alla Romana

Piccata di vitello


Adana kofte

Roast lamb loin with couscous and pumpkin


Pork chops with fennel

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.