Monday, November 5, 2012

Braised Chicken with Aborio Rice & Fresh Herbs

Braised Chicken with 
Aborio Rice and Fresh Herbs
  • 15 ml (1 tablespoon) olive oil
  • 2 medium  onions, sliced
  • 4-5 cloves garlic, roughly chopped
  • 1.5 l (6 cups) chicken stock
  • 1 whole chicken, rinsed, giblets removed
  • 5 sage leaves
  • 2 bay leaves
  • 1 sprig thyme,
  • 1 sprig rosemary
  • 1 ml (1/4 teaspoon) crushed peppercorns
  • 4 ribs celery, sliced
  • 180 ml (3/4 cup) aborio rice
  • Pre-heat oven to (105C) 225 F.
  • Saute the two onions in olive oil until slightly caramelized (7-8 minutes). Add the garlic and saute for 1 minute more. Deglaze the pan with 60 ml (1/4 cup) of chicken stock, and add the contents of the saute pan to a dutch oven.  Add the chicken, remaining chicken stock, herbs, peppercorns, and celery to the dutch oven.  On the stove top over medium heat bring the dutch oven to a gentle boil.  Remove from the heat, cover and place on the center rack of oven.  Cook for 6-7 hours: adding the aborio rice for the last 35 minutes. Serve with steamed broccoli or sweet peas.

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