Chicken and Rice
  • Cooking Time: 75
  • Servings: 6
  • Preparation Time: 30
  • For the broth:
  • 2 cups chicken stock
  • 1 oz. dried porcini mushrooms
  • 1 each bay leaf
  • 1 cup dry sherry
  • 1/2 cup water
  • pinch red pepper flakes
  • For the chicken and rice:
  • 4 strips thick sliced pepper bacon - diced 1/4"
  • 6 large bone in/skin on chicken thighs
  • Kosher salt and fresh ground black pepper
  • 1/2 cup sweet onion - diced 1/4"
  • 1 1/2 Tbsp. fresh garlic - chopped fine
  • Broth from above
  • 2 cups brown rice
  • 1 Tbsp. fresh thyme - chopped
  • 1 Tbsp. fresh Italian parsley - chopped
  • Kosher salt and fresh ground black pepper to taste
  1. For the broth:
  2. Place the six "broth" ingredients into a 2 qt. sauce pan and bring to a boil.
  3. Turn down heat to low and allow the mushrooms to steep for at least five minutes.
  4. Strain the broth, discard the bay leaf and rough chop the softened mushrooms
  5. Reserve the broth
  6. For the chicken and rice:
  7. Add the bacon to a large (12") high sided sauce pan and cook over medium high heat until not quite crisp
  8. Remove the bacon from the pan but leave the fat.
  9. Season both sides of the chicken with salt and pepper
  10. place the chicken, skin side down, in the hot bacon fat and brown well (about 3 minutes), turn the chicken and brown on the second side for the same amount of time
  11. remove the chicken to a warm dish.
  12. Add the onion to the pan and cook until just beginning to brown
  13. Add the garlic and cook quickly
  14. Add the reserved stock and scrape up all the brown tasty bits from the bottom of the pan
  15. Add the rice, bacon, mushrooms and herbs and bring to a boil
  16. Taste and adjust seasoning with salt and pepper
  17. Add the chicken back to the pan, skin side down, and reduce heat to low and cover
  18. Cook for about 1 hr. 15 minutes or until the rice is tender and the chicken is cooked well (should just about fall off the bone)
  19. Take it off the heat and let it rest so the last of the liquid absorbs into the rice.
  20. Serve with fresh steamed vegetables or a fresh green salad or both!
Just my twist on the classic