Chicken & Leek Pie Rice

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Chicken & Leek Pie Rice

Yield 4-6

Author Lucy Tweed

Cook time

45 Min

Total time

45 Min

Yes, the mash up continues. Also, any leftovers from this will make a killer arancini!

Ingredients

• 4 to 6 chicken thigh cutlets, skin-on and bone-in (ours were really big! Organic but big… if they are smaller, then add them to the pan in the oven after 10 mins (to cook for about 15mins after beong browned on one side)
• Olive oil
• Salt
• 1 tablespoon butter
• 2 leeks, finely sliced
• 2 tablespoons water
• 1/4 cup white wine
• 2 zucchinis, grated
• Kernels from 2 cobs of corn
• 6 sprigs of tarragon, leaves picked
• 2 cups risotto, sushi, or preferred rice
• 2 cups chicken stock
• Chopped parsley
• Lemons (for garnish)
• Fresh zesty salad (for serving)

Instructions

1. Preheat the oven to 200°C (fan forced).
2. Brush the chicken thigh cutlets with olive oil and season with salt. Place them, skin side down, in a cold heavy-based frying pan.
3. Cook the chicken on medium heat for about 15 minutes without disturbing until golden brown and crispy. Once thoroughly browned on skin side only, remove the chicken from the pan and set it aside.
4. Add butter to the pan and add the finely sliced leeks with a couple of tablespoons of water. Cover with a lid and let them sweat on very low heat for 10 minutes.
5. After the leeks have softened, remove them completely from the pan. Deglaze the pan with white wine and cook off the wine for about 10 minutes.
6. Add grated zucchini, corn kernels, and picked tarragon leaves to the pan. Stir to coat everything in the buttery wine juices.
7. Add the rice. Then, pour in 2 cups of chicken stock and stir well to combine.
8. Bring the mixture to a gentle simmer on the stove. Nestle the chicken thighs, skin side up, back into the rice mixture in the pan.
9. Place the pan into the preheated oven (uncovered) and allow it to cook for 25 minutes.
10. Once cooked, remove the pan from the oven. The chicken should be tender with crispy skin, and the rice should be al dente but soft, with a bit of remaining liquid in the pan.
11. Garnish with chopped parsley and lemon wedges before serving. Serve immediately with a fresh zesty salad.

Nutrition Facts

Calories

784

Fat

15 g

Sat. Fat

4 g

Carbs

98 g

Fiber

4 g

Net carbs

94 g

Sugar

9 g

Protein

59 g

Sodium

521 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.