Chicken and Mushroom Pilaf à la Française

Instructions

1. 1

   Pat the chicken thighs dry and season them with salt and pepper on both sides.

2. 2

   Heat 1 tablespoon of olive oil and half the butter (15g) in a large, heavy-bottomed pan over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside.

3. 3

   In the same pan, add the remaining olive oil and butter. Add the chopped shallot and sauté for 2 minutes until translucent.

4. 4

   Add the minced garlic and cook for 30 seconds until fragrant.

5. 5

   Add the sliced cremini mushrooms and cook for 4-5 minutes until they release their moisture and begin to brown.

6. 6

   Stir in the basmati rice and cook for 1-2 minutes, stirring to coat the grains with the butter and oil.

7. 7

   Pour in the chicken stock and add the tarragon. Stir well and bring to a gentle simmer.

8. 8

   Return the seared chicken thighs to the pan, nestling them into the rice and mushroom mixture.

9. 9

   Cover the pan with a tight-fitting lid, reduce the heat to low, and cook for 20 minutes, or until the rice is tender and the chicken is cooked through.

10. 10

    Remove from heat and let the pilaf rest, covered, for 5 minutes.

11. 11

    Fluff the rice with a fork, sprinkle with chopped fresh chives, and adjust seasoning with salt and pepper if needed.

12. 12

    Serve hot and enjoy your Chicken and Mushroom Pilaf à la Française.