Creamy mushroom and leek rice with crispy chicken
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Loading... Ingredients
1 1/2 cups Spekko Long Grain Parboiled Rice
1 tbsp butter
1 tbsp oil
1 white onion, finely chopped
2 leeks, finely sliced
4 sprigs fresh thyme, leaves only
1 tbsp oil
150 g shimeji mushrooms (whole) or use baby button mushrooms
250 g brown mushrooms, sliced
8 chicken thighs and drumsticks with skin
1 tbsp oil
salt and pepper to taste
For the creamy sauce
2 tbsp butter
2 tbsp flour
1 cup full cream milk
1/4 cup grated white cheddar cheese
1/3 cup heavy cream
1/4 cup dry white wine
To garnish
fresh thyme leaves
Method
- Preheat the oven to 180 °C and line a baking tray with foil.
- Cook the rice according to instructions on the packet.
- In a pan heat the butter and oil and sauté the onion, leeks and thyme on a low heat until soft. Remove from the pan and set aside in a bowl.
- Heat the 1 tablespoon oil in the same pan and fry the mushrooms on high heat until golden.
- Place the chicken thighs on the foil-covered baking tray, cover with oil and salt and pepper and bake for 30 minutes or longer, until cooked through and crispy.
- To make the creamy sauce: Melt the butter on a low heat in a saucepan. Add the flour and cook for 2 minutes.
- Remove from the heat and whisk in the milk. Return to the heat and cook on a medium heat for 5 minutes.
- Add the cheese, cream and wine and cook for another 2 minutes. Season with salt and pepper to taste.
- In a large pan mix the cooked rice, the onion and leeks, mushrooms and cream sauce together and heat through.
- Serve the chicken thighs and drumsticks on the creamy rice and garnish with the fresh thyme.