ONE POT CHICKEN & MUSHROOMS
Everyone loves a one pot meal. This chicken & mushroom bake is absolutely earthy and delicious, and I bet you have most ingredients in your pantry!
SERVES SIX
INGREDIENTS
1 spanish onion, diced
3 cups mixed mushrooms
6 chicken legs
1.5 cups brown rice
4 cups of mushroom stock (or chicken/veg stock)
3 cloves garlic, chopped
1 package dried porcini mushrooms
1 tbsp olive oil
2 tbsp butter
Kosher salt & freshly cracked pepper
DIRECTIONS
Preheat the oven to 425 degrees.
Add four cups of mushrooms stock and porcini mushrooms to a pot, allow to come to a boil. Turn the heat off, put the lid on and allow the mushrooms to steep into the broth for approx 30 minutes.
In a frying pan medium heat sauté onion and in olive oil until slightly browned or charred. Cook until translucent, about 4-6 minutes. Add in garlic and cook for one minute until fragrant.
Add in the mixed mushrooms and cook on high heat until browned, season with salt and pepper.
Put mushrooms into a casserole dish and mix with brown rice. Set aside.
Pat the chicken legs dry and season with salt. In the pan sear the chicken skin side down until crispy. About 3-4 minutes. Do not touch during this time, it is very important to let the chicken chill and do its thing!
Add chicken on top of the rice skin side up.
Slowly pour over the fortified mushroom stock and porcini mushrooms to the baking dish.
Cover tightly with foil and bake for 45 minute to 1 hour, until the chicken and rice are cooked through. Allow to sit for ten minutes before serving. Enjoy!
This dish makes for a great leftover lunch the next day.