Smothered Chicken with Buttery Rice

Ingredients · per serving

• 700 ml Chicken stock
• 4 tbsp Plain flour
• 3 tbsp Fresh parsley
• 200 g Mushrooms
• to taste Black pepper
• 4 cloves Garlic
• 1 tbsp Sunflower oil
• 60 g Butter
• 1 tbsp Worcestershire sauce
• 150 g Long-grain rice
• 1 tsp Dried thyme
• 200 g Tenderstem broccoli
• to taste Salt
• 4 sprigs Fresh thyme
• 4 thighs Chicken thigh
• 1 tsp Smoked paprika
• 1 tsp Garlic powder
• 2 medium Onion

Instructions

1. Pat the chicken thighs dry. Season generously with salt, pepper, smoked paprika, garlic powder and dried thyme. Dust lightly with flour.
2. Heat 1 tbsp sunflower oil in a wide heavy pan over medium-high heat. Lay the thighs in skin-side down. Cook 6-7 min until skin is deep gold and crispy. Flip, 3 min more. Lift onto a plate.
3. Lower heat to medium. Melt the butter in the pan. Add thinly sliced onions and a pinch of salt. Cook 12-15 minutes, stirring occasionally, until deep gold and jammy.
4. Add the sliced mushrooms, cook 5 min until softened.
5. Add minced garlic, fresh thyme and remaining flour. Stir 60 seconds.
6. Slowly whisk in the chicken stock and Worcestershire sauce. Bring to a simmer, will thicken.
7. Return the chicken (skin-side up) with any plate juices. Cover, lowest heat, simmer 25-30 min until fork-tender.
8. Cook the rice: rinse, combine with 300ml chicken stock + 1 tbsp butter + pinch salt. Boil, cover, lowest heat 12 min, rest 5 min. Plate the buttery rice. Lay the chicken thigh on top, ladle gravy generously over. Steamed greens alongside, scatter chopped parsley.

Cook mode lives in the app

Kitchen-sized steps, kid-friendly tweaks, and your household's votes on what to cook next. Free to download.