Easy-bake chicken and rice

Fairlady
6 servings
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Poultry

By Food24 November 03 2009
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Ingredients (13)

300.00 g rice
1.00 onion — peeled, sliced
3.00 garlic — cloves, crushed
250.00 g fresh mushrooms, halved — trimmed
4.00 fennel — bulb, halved lengthways
1.00 Litres stock — chicken
250.00 ml wine — white
1.00 lemon — quartered
12.00 olives — black pitted
2.00 fresh mixed herbs — bouquet garni
12.00 chicken — thighs
45.00 ml sunflower oil
salt and freshly ground black pepper
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Method:

Preheat oven to 200 ºC.
Place rice in a 2,5 litre (10 cup) ovenproof dish. Add vegetables, stock, wine, lemon, olives and bouquets garnis. Place chicken thighs on top, drizzle with oil (if using) and season.
Bake for 1 hour, or until chicken is cooked and rice has absorbed juices.



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