Quick Best Recipies: Yum-yum Chicken and Musroom Casserole
Pieces of eight, is more than just a vintage coin…
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!