Serves: 4
Prep time: 10 Minutes
Cooking time: 60 Minutes
Prep time: 10 Minutes
Cooking time: 60 Minutes
Pot Roasted Chicken with Mushroom Rice
(with Mt Barker Whole Chicken)
(with Mt Barker Whole Chicken)
An aromatic and tender dish ideal for putting a different spin on a roast chicken.
Ingredients:
• 1x 1.6kg Mt Barker Whole Chicken, rinsed and patted dry
• 1 bunch of thyme
• 2 tbs Olive Oil
• 4 cloves of garlic, crushed
• 1 onion chopped
• 125g of free range bacon, chopped
• 200g (1 cup) long grain rice
• 125 ml (1/2 cup) dry vermouth or white wine
• 500ml (2 cups) hot chicken stock (Gluten-free)
• 300g button mushrooms, halved
• 2 bay leaves
• 1x 1.6kg Mt Barker Whole Chicken, rinsed and patted dry
• 1 bunch of thyme
• 2 tbs Olive Oil
• 4 cloves of garlic, crushed
• 1 onion chopped
• 125g of free range bacon, chopped
• 200g (1 cup) long grain rice
• 125 ml (1/2 cup) dry vermouth or white wine
• 500ml (2 cups) hot chicken stock (Gluten-free)
• 300g button mushrooms, halved
• 2 bay leaves
Instructions:
1. Preheat oven to 200 degrees
2. Stuff the thyme into the cavity of the chicken, reserving two sprigs for later. Heat a heavy and flameproof casserole pot over medium heat, add the olive oil and brown the chicken on all sides. Remove and set aside. Add the garlic, onion and bacon to the pot and cook for 5-6 minutes until the onion is just browned. Stir in the rice.
3. Add the vermouth or wine and simmer until it reduces by half, then add the stock, mushrooms, bay leaves and reserved thyme. Put the chicken on top of the rice mixture, cover the pot tightly with a lid or foil, then bake for 35-40 minutes or until the chicken is tender and the rice is cooked.
4. Let the pot sit, covered, for ten minutes before carving and serving the chicken with rice on the side.
1. Preheat oven to 200 degrees
2. Stuff the thyme into the cavity of the chicken, reserving two sprigs for later. Heat a heavy and flameproof casserole pot over medium heat, add the olive oil and brown the chicken on all sides. Remove and set aside. Add the garlic, onion and bacon to the pot and cook for 5-6 minutes until the onion is just browned. Stir in the rice.
3. Add the vermouth or wine and simmer until it reduces by half, then add the stock, mushrooms, bay leaves and reserved thyme. Put the chicken on top of the rice mixture, cover the pot tightly with a lid or foil, then bake for 35-40 minutes or until the chicken is tender and the rice is cooked.
4. Let the pot sit, covered, for ten minutes before carving and serving the chicken with rice on the side.
