Créé avec l’IA
Chicken and Mushroom Pilaf à la Française
50 min 689 kcal par portion Moyen
Ingrédients
4 Portions
- chicken thighs600 g
- basmati rice250 g
- cremini mushrooms200 g
- shallot1 large
- garlic2 cloves
- chicken stock750 ml
- unsalted butter30 g
- olive oil2 tbsp
- tarragon1 tsp
- fresh chives10 g
- saltto taste
- pepperto taste
Instructions
- 1
Pat the chicken thighs dry and season them with salt and pepper on both sides.
- 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
In the same pan, add the remaining olive oil and butter. Add the chopped shallot and sauté for 2 minutes until translucent.
- 4
Add the minced garlic and cook for 30 seconds until fragrant.
- 5
Add the sliced cremini mushrooms and cook for 4-5 minutes until they release their moisture and begin to brown.
- 6
Stir in the basmati rice and cook for 1-2 minutes, stirring to coat the grains with the butter and oil.
- 7
Pour in the chicken stock and add the tarragon. Stir well and bring to a gentle simmer.
- 8
Return the seared chicken thighs to the pan, nestling them into the rice and mushroom mixture.
- 9
