Baked
Rice with Chicken and Mushrooms
New
York Times
This
warming, savory, hearty baked rice casserole was originally meant to be an
Indian-style biriyani, but my larder was stocked with Gallic ingredients:
mushrooms, thyme, garlic, parsley. I switched gears, heading in a French
direction. It’s a great dish for feeding a crowd and also reheats beautifully,
so it’s worth making the entire batch. Serve with a crisp green salad, juicy
wilted spinach or mustard greens, or all-season frozen peas.
Ingredients
2 pounds skinless boneless chicken
thighs, cut into 2-inch chunks
Salt and pepper
2 tablespoons olive oil
1 large onion, diced (about 1 1/2
cups)
1 large sprig thyme, plus 1 teaspoon
freshly chopped leaves
1 bay leaf
1 cup white wine
2 cups basmati rice, soaked for 20
minutes, rinsed and drained
8 ounces king trumpet mushrooms, or a
mixture of mushrooms, sliced 1/4-inch thick
4 cups hot chicken broth
3 tablespoons unsalted butter
1 cup frozen peas, cooked for 2
minutes in salted water (optional)
2 small garlic cloves, smashed to
a paste with a little salt
3 tablespoons roughly chopped parsley
Preparation
1.
Put
chicken pieces on a baking sheet and season generously with salt and pepper.
Set aside. Heat oven to 350 degrees.
2.
Pour
olive oil into a 4-quart enamelware Dutch oven or similar heavy pot and set
over medium-high heat. Add onions and cook, stirring, until nicely browned, 8
to 10 minutes, then season with salt. Add chicken, thyme sprig and bay leaf,
and continue to cook, stirring, for 2 minutes more.
3.
Add
wine and simmer briskly until reduced by half, about 5 minutes.
4.
Add
rice and a large handful of mushrooms and stir to combine. (Reserve most of the
mushrooms for garnish.) Add broth and bring to a simmer. Check broth for
seasoning and adjust.
5.
Cover pot and cook for 10 minutes over medium heat. Transfer pot to oven and
bake for 20 minutes. Finally, remove from oven and let rest for 10 minutes off
heat.
6.
While
rice is baking, sauté remaining mushrooms: Melt butter in a large skillet over
high heat. Add mushrooms, season with salt and pepper and cook, rapidly
stirring, until they have softened and browned, 5 to 7 minutes. Add peas, if
using, and heat through. Turn off heat, then add reserved chopped thyme, the
garlic and the parsley. Toss to coat well.
7.
Fluff
rice, then top with sautéed mushrooms and serve.
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