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Easy-bake chicken and rice

Recipe from: 9/1/1999 12:00:00 AM
Ingredients 13
Servings 6


  • 300
  • 1
    onion, peeled and sliced
  • 3
    cloves garlic, crushed
  • 250
    fresh mushrooms, trimmed and halved
  • 4
    fennel bulbs or large leeks, trimmed and halved lengthways
  • 1
    chicken stock
  • 250
    white wine
  • 1
    lemon, with skin, quartered
  • 12
    black olives, pitted
  • 2
    bouquets garnis (see tips)
  • 12
    chicken thighs
  • 45
    sunflower oil (optional)
  • salt and milled pepper


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.

Read more on: poultry  |  bake

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