Ingredients:

50ml olive oil

8 pieces of chicken (any part)

1 clove crushed garlic

1 big onion chopped

250g chopped mushroom

400ml uncooked rice of your choice

45ml chopped fresh origanum

If needed 500ml chicken stock

150ml dry white wine

250ml fresh cream (if possible clotted cream)

salt (according to taste)

black pepper (accoring to taste)

Cooking: heat oil in a pan, add chicken pieces, stir till nicely browned. Remove these from the pan and lay to wait on a separate plate/pan. In the pan used, add some more olive oil, saute the garlic, onion and mushrooms together, until  onion is golden brown. Add the rice and stir to coat with oil. Add origanum.

Transfer this to a casserol dish. Place the chicken pieces onto this. Mix the cream, stock, wine and pour over the chicken. Season with salt and pepper.

Preheat the oven to 180C and place the dish in to bake for 90 minutes. Make sure chicken and rice is cooked and all liquid is absorbed. Sprinkle with some origanum just before serving.

Should serve betwween 4-6 persons.

Note well (NB): Don’t be surprised that the liquid may seem to be too much, this is necessary for the rice to absorb and swell.

Last note: Bon Apetite!