1,2 kg chicken pieces, skin removed
30 ml (2 tbsp) flour
15 ml (1 tbsp) olive oil
5 shallots, finely diced – or use 1 large onion
250 ml (1 cup) dry white wine
375 ml (1½ cups)chicken stock
1 carrot, peeled, thinly sliced
400 g button mushrooms, wiped clean and quartered
4 sprigs fresh thyme
60 m (4 tbsp) chopped fresh thyme
15 ml (1 tbsp) cornstarch mixed with 1 tablespoon of water
¼ cup sour cream – or substitute with pouring cream with a teaspoon of lemon juice stirred in
10 ml (2 tap) Dijon mustard
6 cups cooked Spekko Long Grain Parboiled Rice
salt and freshly ground pepper to taste
1.Season the chicken with salt and pepper. Cover in flour, shaking off any excess.
2.Heat the oil in a large, deep pan and fry the chicken until it is brown on each side. Transfer to plate and set aside.
3.Add the shallots to the pan, cook until slightly soft and translucent and then add the wine. Simmer until the wine has reduced a little – about 3 minutes.
4.Add the chicken stock and bring to simmer, add the chicken, carrot, mushrooms and tarragon sprigs.
5.Reduce to a very low heat and simmer gently until the chicken is tender and no longer pink in the center – about 20 minutes.
6.Discard the tarragon sprigs and take the chicken out once more, place on the plate and set aside.
7.Increase the heat and simmer the sauce for 2 minutes. Add the cornstarch to the mixture stirring until slightly thickened.
8.Whisk in the sour cream, mustard and chopped tarragon.
9.Place the chicken on top of the Spekko Rice and cover with the sauce. Serve immediately.