- 6
Ingredients
- 1 chicken 1.8kg at room temperature
- 1 garlic head, halved horizontally, plus 4 extra cloves, finely chopped
- 1 bunch each tarragon and thyme, plus extra tarragon leaves to serve
- 30 g butter, coarsley chopped
- 1 T EVOO
- 1 onion, finely chopped
- 100 gm speck, cut into lardons
- 4 garlic cloves finely chopped
- 200 gm long grain rice
- 100 ml dry vermouth
- 500 ml hot chicken stock
- 150 gm small swiss brown mushrooms, halved
- 2 fresh bay leaves
- Buttered Lettuce Salad
- 2 baby cos lettuce, tough outer leaves discarded, hearts quartered
- 50 g butter, coarsley chopped
- 1/2 garlic clove, finely chopped
- finely grated rind and juice of 1 lemon
Preparation
Step 1
Preheat oven to 200C. Rinse chikcen inside and out under cold running water, pat dry with paper and season inside and out. Stuff with garlic head, tarragon and thyme and tie legs together with kitchen string.
heat 20gm butter in a casserole over medium heat, add chicken, turn occassionally until browned on all sides (4-5 minutes), remove chicken and set aside.
Add oil, onion, speck, and chopped garlic to casserole, stir occasionally until just tender (3-4 minutes), add rice and stir to coat. Add vermouth and simmer until reduced by half. Add stock, mushrooms, bay leaves and reserved herbs, top with chiken, bring to the simmer. cover with a tightly fitting lid, bake until chicken is cooked through and rice is tnder 35-40 minutes. rmove from oven and stand, without removing lid, for 10 minutes.
Meanwhile, for butter lettuce salad, arrange lettuce hearts on a serving plate. Stir butter, garlic and lemon rind in a small saucepan over low heat until bubbling and fragrant. Remove from heat, add lemon juice, season to taste and set aside. Just before serving, drizzle butter mixture over lettuce hearts.
To serve, remove chicken from casserole, tipping chicken so juices run into the rice. Carve chicken and serve hot with rice, scattered with extra tarragon and salad.