Roast Chicken on Wild Mushroom Sticky Rice “Risotto”

User Reviews

5.0

3 reviews
Excellent

Roast Chicken on Wild Mushroom Sticky Rice “Risotto”

Sticky rice, when combined with wine and stock, creates a creamy consistency that mimics the texture of a risotto without all the stirring. The flavor of the roast chicken seeps into the sticky rice, giving it even more flavor!

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Ingredients

Servings
  • 4 chicken leg quarters (or 8 chicken thighs, trimmed of all fat)
  • salt and pepper
  • 1 lemon (zested)
  • 1 tablespoon fresh thyme leaves
  • olive oil
  • 1 onion (finely chopped)
  • 1 pound wild mushrooms (450g; shiitake, porcini, crimini, oyster, chanterelle, etc.)
  • ½ cup dry white wine
  • 6 cups cooked sticky rice
  • 2 scallions (chopped)
  • 4 cups chicken stock (about 1 liter)
  • ½ cup Parmesan Cheese
  • 1/4 cup fresh parsley (chopped)
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Instructions

  1. Take your chicken leg quarters and pat them dry with a paper towel. Put them in a large bowl. Season generously with salt and pepper, and add the lemon zest and thyme to the bowl. Rub the seasoning into the chicken thoroughly and set aside.
  2. Preheat oven to 375 degrees. In a large skillet over medium heat, add a couple tablespoons olive oil. Add the onion and cook until just starting to caramelize. Add the mushrooms and cook until caramelized. Season with salt and pepper. Deglaze the pan with the wine and cook for another couple minutes.
  3. Turn off the heat. Add all the mushrooms back into the pan and stir in the rice, scallions, chicken stock, and parmesan cheese. Check for seasoning and transfer the mushroom and rice mixture to a baking dish. Top with the chicken and brush it with olive oil.
  4. Bake for about 50-60 minutes, or until the chicken is cooked through, and the rice is bubbly. Turn on the broiler for a couple minutes if the chicken still needs a bit of color on top. Sprinkle with chopped parsley and serve.

Nutrition Information

Show Details
Calories 387kcal (19%) Carbohydrates 37g (12%) Protein 21g (42%) Fat 17g (26%) Saturated Fat 5g (25%) Cholesterol 75mg (25%) Sodium 497mg (21%) Potassium 514mg (15%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 335IU (7%) Vitamin C 13mg (14%) Calcium 103mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 387 kcal

% Daily Value*

Calories 387kcal 19%
Carbohydrates 37g 12%
Protein 21g 42%
Fat 17g 26%
Saturated Fat 5g 25%
Cholesterol 75mg 25%
Sodium 497mg 21%
Potassium 514mg 11%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 335IU 7%
Vitamin C 13mg 14%
Calcium 103mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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5.0

3 reviews
Excellent

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