Mother Michèle's chicken with rice Ingredients: 2- carrots- 1- leek- 2- onions- 3- cloves pepper salt- 25 cl of- thick crème fraîche- 50 g of- butter- 50 g of- flour- 2 glasses of- rice (1/2 glass per person, mustard glass)- 1- very meaty chicken- 1 l of- dry white wine- 2 pods d'- garlic- 1- bouquet garni (thyme, bay leaf, parsley) cayenne pepper.
Utensils: 1 Top 5 of the best colanders - 1 pressure cooker - 1 sauté pan - 1 saucepan - 1 casserole dish - 1 oven - 1 tongsu - 1 kitchen scale - 1 dish -
Total time:
1h15
Preparation:
30 min -
Cooking:
45 min
Phase 1
Place the chicken in a pressure cooker (this will make the chicken softer). Water it with the white wine.
Phase 2
Add the carrots cut into slices, the sliced leek, 1 whole onion stuck with 3 cloves, the garlic and the bouquet garni.
Phase 3
Add water to the height of the hen. Close the pressure cooker and allow 45 minutes of cooking.
Phase 4
At the end of cooking, remove the hen and place it on a dish. Filter the cooking juice and reserve it.
Phase 5
In a frying pan, melt 25g of butter. As soon as it has melted, pour in the flour, stirring vigorously to avoid the formation of small lumps.
Phase 6
Gradually pour in the cooking juices from the chicken to form a screamy flavor. Correct the seasoning.
Phase 7
Add the crème fraîche and the chicken that you have cut into nice pieces. Leave to simmer over low heat.
Phase 8
Meanwhile, melt 25 g of butter in an ovenproof casserole dish. (Heat this thermostat 9). Add a chopped onion and brown gently.
Phase 9
When the onion has a nice color, add thyme. Stir. Pour in the rice and stir. The rice should take on a nice color.
Phase 10
Add cooking juice (2 times 1/2 the volume of rice). Bring to the boil and put in the oven for 18 minutes at 180°C (thermostat 6). Not another minute!
Phase 11
Serve the chicken with the rice. And enjoy your meal.
Utensils: 1 Top 5 of the best colanders - 1 pressure cooker - 1 sauté pan - 1 saucepan - 1 casserole dish - 1 oven - 1 tongsu - 1 kitchen scale - 1 dish -
Total time:
1h15
Preparation:
30 min -
Cooking:
45 min
Phase 1
Place the chicken in a pressure cooker (this will make the chicken softer). Water it with the white wine.
Phase 2
Add the carrots cut into slices, the sliced leek, 1 whole onion stuck with 3 cloves, the garlic and the bouquet garni.
Phase 3
Add water to the height of the hen. Close the pressure cooker and allow 45 minutes of cooking.
Phase 4
At the end of cooking, remove the hen and place it on a dish. Filter the cooking juice and reserve it.
Phase 5
In a frying pan, melt 25g of butter. As soon as it has melted, pour in the flour, stirring vigorously to avoid the formation of small lumps.
Phase 6
Gradually pour in the cooking juices from the chicken to form a screamy flavor. Correct the seasoning.
Phase 7
Add the crème fraîche and the chicken that you have cut into nice pieces. Leave to simmer over low heat.
Phase 8
Meanwhile, melt 25 g of butter in an ovenproof casserole dish. (Heat this thermostat 9). Add a chopped onion and brown gently.
Phase 9
When the onion has a nice color, add thyme. Stir. Pour in the rice and stir. The rice should take on a nice color.
Phase 10
Add cooking juice (2 times 1/2 the volume of rice). Bring to the boil and put in the oven for 18 minutes at 180°C (thermostat 6). Not another minute!
Phase 11
Serve the chicken with the rice. And enjoy your meal.