Hi guys,
Hope you’re well! So i’m currently typing this up as the kids are exploring with some modelling clay. I should probably be supervising but what’s the worse that can happen?! They are playing and chatting so nicely so i’m going to take the risk!
So back to the recipe! This meal sort of evolved as I was making it but it turned out so well I thought I should share! Well it would be rude not to!
It uses very simple ingredients, you could probably pimp it out a bit more with some dried mushrooms to add to the flavour but for ease and assuming most people don’t have dried mushrooms in their store cupboard let’s stick to simple! (or am I the only one who doesn’t have these readily avaiable at home….hmm perhaps i should!)
Anyway the processfor this is pretty simple too and to speed things up i’ve used some frozen leftover rice which is my new favourite hack I picked up from You Say Tomato If you haven’t already check out her blog you should!! If you don’t have leftover rice lying around though don’t fret you can always cook up some rice in advance or you could use a shop bought pre cooked pack of rice which would also work.
So first thing – start by browning your chicken thighs, skin down to make the skin crispy. Once crisp place them onto a baking tray and then pop in a preheated oven for 15 mins or so or until cooked through.
While the chicken is cooking start your risotto..or cheat version of!
Gently fry a sliced onion in a little butter and oil with some fresh thyme leaves over a fairly low heat. Once the onions have softened and browned a little add the mushrooms and fry those off together with the garlic.
Next add 2 heaped tsps of dijon mustard and stir through. Followed by the stock and a small glass of white wine.
Bring the sauce up to a quick simmer and reduce the sauce so it thickens. Season well.
Once the sauce has reduced add the rice and some green beans. Pop the lid on to allow the beans to steam for 5 – 10 minutes. Stirring occasionally so that the rice doesn’t catch to the bottom of the pan. Add a little water or extra stoc if your sauce has reduced too much!
Once the beans are cooked and the rice piping hot it’s ready to be topped by the chicken.
Now it’s ready to serve with a sprinkling of fresh thyme leaves.
So what you need:
- 4 chicken thighs
- Mushrooms – mix of button and chestnut
- Onion – finely sliced
- 1 garlic clove – crushed
- 450 ml chicken stock
- 1 small glass of white wine
- Fresh thyme
- 2 heaped tsp dijon mustard
- Green beans
- Leftover rice
- Salt and pepper
What you need to do:
- Preheat oven to 180C
- Start by browning your chicken thighs in a frying pan for 5 – 10 mins. When your skin is crispy and browned transfer to a baking tray and roast in the oven for 10-15 mins or until cooked through. Then remove from the oven and set aside until rice is ready.
- Meanwhile in a frying pan gently fry a sliced onion in a little butter and oil with some fresh thyme leaves over a fairly low heat. Once the onions have softened and browned a little add the mushrooms and fry those off together with the garlic.
- Next add 2 heaped tsps of dijon mustard and stir through. Followed by the stock and a small glass of white wine.
- Bring the sauce up to a quick simmer and reduce the sauce until creamy. Season well.
- Once the sauce has reduced add the rice and some green beans. If using frozen break off small bits. Pop the lid on to allow the beans to steam for 5 – 10 minutes. Stirring occasionally so that the rice doesn’t catch to the bottom of the pan.
- Once the beans are cooked and the rice piping hot you can pop your chicken thighs on top and then you’re ready to serve!
- Enjoy!
Really hope you enjoy this one! xx
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