Tarragon Chicken, Mushrooms and Rice
Variations of this recipe are all over the Internet. I have no idea where I found this one but it was good enough to keep.
Ingredients
- 3 1/3 cups chicken stock
- 2/3 cup dry white white
- 1 1/4 cups basmati rice
- 2 3/4 cups mixed mushrooms finely sliced
- 1 banana shallot finely sliced
- 2 tbsp finely chopped fresh tarragon leaves
- 6 to 8 chicken thighs
- Olive oil
- Sea salt flakes and freshly ground black pepper
Instructions
- Preheat the oven to 400°F
- Put the chicken stock and wine into a large, shallow ovenproof casserole and bring to the boil. Put the rice into a sieve and rinse under the cold tap until the water runs clear.
- When the liquid is boiling, add the rice, mushrooms, shallot and tarragon with a pinch of salt and pepper and stir to combine. Place the thighs, skin-side up, on top, drizzle them with oil and sprinkle over a little salt and pepper.
- Cook in the oven, uncovered, for 45–50 minutes, until the chicken is deeply bronzed and the rice is tender. Serve immediately.