Make it delicious. episode 4: Baked chicken rice
In the fourth episode of Make it delicious., host Darren Robertson (Three Blue Ducks and The Farm, Byron Bay) catches up with Celebrity Chef Colin Fassnidge and Olympian Tom Green.
Ingredients (11)
- 2 tbs extra virgin olive oil
- 6 chicken thigh cutlets, skin on, bone in
- 1 onion, finely chopped
- 1 bunch flat-leaf parsley, stalks chopped, leaves chopped
- 4 garlic cloves, chopped
- 1 tbs finely chopped thyme
- 1 tbs finely chopped rosemary
- Zest and juice of 1 lemon
- 1½ cups (300g) long grain rice
- ½ cup (125ml) white wine
- 2½ cups (625ml) Massel Liquid Stock Chicken Style
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Preheat oven to 180°C.
-
2.Place oil in a large flameproof, ovenproof frypan or casserole. Season chicken well, then place skin-side down in the pan over medium heat. Once fat starts to render, continue cooking the chicken for 6 minutes or until the skin is deep golden. Turn and cook for 1 minute or until browned, then transfer chicken to a plate, leaving the fat in the pan.
-
3.Add onion and parsley stalks to the pan with a pinch of salt flakes and cook for 3-4 minutes until softened. Add the garlic, thyme, rosemary and lemon zest and cook for a further 1 minute or until fragrant. Add rice and stir to coat, then cook for 1-2 minutes until toasted slightly. Add wine and deglaze the pan until reduced, then add stock and a handful of the parsley leaves. Stir, scraping the base of the pan to dislodge any solids. Bring to a simmer and nestle in the chicken pieces, skin side up. Cover with foil or a lid then bake for 30 minutes. Remove foil and bake for a further 10 minutes until the top starts to get some more colour.
-
4.Scatter with remaining parsley and drizzle with lemon juice to serve.
Reviews
Join the conversation
Log in Register