One Pot Roast Chicken, Fragrant Rice And Tender Leeks

Name: One Pot Roast Chicken, Fragrant Rice And Tender Leeks
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 2
Ingredients: 4 x Free Range chicken thighs (skin on bone in); 2 tsp. Chicken Schmaltz; 150 g Basmati rice; 1 leek, washed & finely diced; 1 white onion finely diced; 1 clove garlic finely grated; 400 ml chicken broth; Sea salt & ground white pepper; 40g Sublime garlic & herb butter

10 mins
1 hour
easy
2

Recipe by

Jeff Baker

Ingredients

4 x Free Range chicken thighs (skin on bone in)
2 tsp. Chicken Schmaltz
150 g Basmati rice
1 leek, washed & finely diced
1 white onion finely diced
1 clove garlic finely grated
400 ml chicken broth
Sea salt & ground white pepper
40g Sublime garlic & herb butter

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Method

roast chicken, fragrant rice and tender leeks recipe ingredients

Preheat oven to 170°C fan assisted or 190°C without a fan (gas 5).
Remove the chicken from the packaging and rub with a little schmaltz and sea salt.
In a flameproof casserole dish over a low heat, slowly crisp the chicken skin side down until rich and golden then set aside.
In the same dish, soften the onion and garlic over low heat for 3 to 4 minutes, cover with the rice, leeks and the chicken stock. Check the seasoning, then sit the chicken on top of the rice skin side up. Cover with a lid and cook in centre of the oven.
After 30 minutes, remove the lid and dot the garlic butter over the rice and continue to cook uncovered for another 15 to 20 minutes until the rice is tender and moist, the chicken crisp and thoroughly cooked.