Chicken

Oven-baked chicken mushroom, thyme and brown rice risotto

Name: Oven-baked chicken mushroom, thyme and brown rice risotto
Yield: 4
Ingredients: 3 tsp extra virgin olive oil; 4 x 150g chicken breast fillets, thinly sliced; 1 onion, finely chopped; 3 garlic cloves, thinly sliced; 8 thyme sprigs; 300g mixed mushrooms, chopped; 300g brown rice; 1L (4 cups) chicken stock; 1000.00 ml baby spinach leaves; 1 tsp finely grated lemon zest

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This one-pot chicken and mushroom dish is nourishing, full of flavour and easy to prepare.

3 tsp extra virgin olive oil
4 x 150g chicken breast fillets, thinly sliced
1 onion, finely chopped
3 garlic cloves, thinly sliced
8 thyme sprigs
300g mixed mushrooms, chopped
1 1/2 cups (300g) brown rice
1L (4 cups) chicken stock
4 cups baby spinach leaves
1 tsp finely grated lemon zest

Method

1.

Heat 2 tsp oil in a large flameproof casserole over high heat. Season the chicken and cook, turning, for 4-5 minutes until golden. Remove from the pan and set aside.
2.

Return casserole to medium heat with remaining 1 tsp oil. Add onion, garlic and thyme, and cook, stirring, for 1-2 minutes until softened. Add the mushrooms and cook for a further 3-4 minutes until golden. Add the rice and stir to combine.
3.

Add the stock, return the chicken to the casserole and bring to the boil. Cover with a tight-fitting lid, then bake, stirring occasionally, for 45-50 minutes until the rice is cooked and liquid absorbed. Set aside to stand, covered, for 10 minutes.
4.

Stir through the spinach and lemon zest and season with freshly cracked black pepper to serve.