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

Method

  • 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
GT
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
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

Perfumed, heady viognier or marsanne.

Featured in

Jul 2011

You might also like...

A culinary Tour de France

recipes

T-bone steaks with garlic buttered mushrooms and mash

Beef cheek recipes

recipes

Spiced lamb chops with silverbeet, chickpeas and yoghurt

A culinary Tour de France

recipes

Crisp-skin trout with grapefruit, walnut and radicchio salad

Steak with sweet and sour beetroot and horeseradish creme fraiche

recipes

Roast snapper with mandarin and fennel sauce

Good Luck Pinbone's Sichuan chilli eggplant with wood-ear fungus

recipes

Deep-fried chicken with finger-lime sauce

conversion tool

 
get the latest news

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

×