February 19, 2013 by dgarnett2013
Chicken with Rice and Basil: How I Cook by Skye Gyngell – adapted by DG
Serves 4 – 6
- 1 free range chicken jointed into 8 pieces
- salt and pepper
- 2 tabs olive oil
- 1 red onion, peeled and finely sliced
- 2 garlic cloves, peeled and crushed
- 1 dried red chilli
- 100g risotto rice (Arborio or Carnaroli)
- 250ml chicken stock
- 250ml dry white wine
- large bunch of basil
- extra virgin olive oil to drizzle
Season the chicken joints well all over with salt and pepper.
Place a large casserole over a medium heat, add the olive oil and once it is sizzling, brown the chicken pieces in batches, skin side down first, until they are golden brown. This takes about 25 mins.
Pour off any excess fat, leaving a little in the casserole. Lower the heat, add the onion and sweat gently for about 10 mins until soft and translucent. Add the garlic and crumble in the dried chilli. Stir once or twice, then tip in the rice and stir again so each grain is coated.
Increase the heat slightly, pour in the wine and stock and return the chicken to the pot. Put the lid on, turn the heat to low and cook for 30 mins, stirring once so that all the chicken pieces are in the liquid. The chicken should be cooked and the rice will have a gentle bite.
Tear the basil with your fingers and scatter over the chicken. Stir through, then taste and adjust the seasoning if necessary.
Serve in warm bowls, drizzled with a little extra virgin oil.
Great with greens, spinach, roasted or glazed carrots.
Thanks for your patience, Charlie, while we browned the chicken.