Creamy mushroom and leek rice with crispy chicken thighs
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Loading... Ingredients
1 1/2 cups of Spekko Long Grain Parboiled Rice
1 tbsp butter
1 tbsp oil
1 white onion (finely chopped)
2 leeks (finely sliced)
4 sprigs of thyme (leaves only)
1 tbsp oil
150g shimeji mushrooms (whole)
250g brown mushrooms (sliced)
8 Chicken thighs with skin one
1 tbsp oil
salt and pepper
Creamy sauce
1 cup whole milk
2 tbsp unsalted butter
2 tbsp flour
1/3 cup heavy cream
1/4 cup white cheddar (grated)
1/4 cup dry white wine
Garnish
Thyme leaves
Method
- Cook Spekko Long Grain Parboiled Rice according to instructions on the packet.
- In a pan sauté the onion, leeks and thyme in butter on a low heat until soft. Remove from the pan and set aside in a bowl. In the pan add the oil and fry the mushrooms on high heat until golden.
- Line a baking tray with tin foil and place the chicken thighs on it, cover the chicken thighs with oil and salt and pepper and bake for 30 minutes until cooked through and the skin is crispy.
- Melt the butter on a low heat in a sauce pan. Add the flour and cook for another 2 mins.
- 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 mins. Season with salt and pepper to taste.
- In a large pan add the rice, onion/leek mix, mushrooms and cream sauce together and heat through.
Preheat the oven to 180°C
Creamy sauce