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    You are in: Home / Recipes / Poule Aux Riz Recipe
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    Poule Aux Riz

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    20 mins

    1 hr 20 mins

    DrGaellon's Note:

    A simple, inexpensive French chicken and rice dish. Adapted from the Eat for Eight Bucks column by Robin Bellinger at Serious Eats. http://bit.ly/bN1bI9 Leftover stock can be frozen. The rest of the head of lettuce and the unused parsley can be tossed with a simple vinaigrette to make a nice salad to go alongside.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place chicken legs, onion, garlic, chicken parts and water in a saucepan. Add 2 sprigs parsley, 1/4 tsp thyme, 1/2 tsp kosher salt, and 1/4 tsp pepper. Bring to a boil, then reduce to a bare simmer; there should be tiny bubbles streaming to the surface, but the surface should barely move (about 170-180°F). Keep at this temperature for 1 hour.
    2. 2
      Remove the leg quarters to a plate. Raise the heat and boil the stock vigorously for 20-30 minutes, until it tastes like delicious chicken soup. Drain the broth and discard the solids.
    3. 3
      Combine the rice with 1 cup of stock. Bring to a boil, covered, then cook 15-20 minutes, until almost done. Turn off heat and allow the rice to rest.
    4. 4
      Meanwhile, in another saucepan, combine peas with 1 lettuce leaf, 1/8 tsp dried thyme, 1/4 tsp sugar and 1 sprig parsley. Place over low heat and cook, stirring occasionally, about 20 minutes. Taste and add salt and pepper if needed; discard the lettuce leaf.
    5. 5
      While the rice and peas cook, in the top of a double boiler, combine the egg yolk and vinegar. Whisk constantly while slowly adding 2/3 c of chicken stock. Continue whisking over heat until slightly thickened. Season to taste with salt and pepper. Coarsely chop the remaining parsley and set aside.
    6. 6
      Remove the skin and bones from the chicken legs. Shred the meat into bite-sized pieces. Serve the chicken over the rice, sprinkle with parsley to garnish, and pass the sauce on the side. To be very French, serve the peas as a separate course after the chicken, rather than on the same plate.

    Ratings & Reviews:

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    Nutritional Facts for Poule Aux Riz

    Serving Size: 1 (1241 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 962.4
     
    Calories from Fat 391
    40%
    Total Fat 43.4 g
    66%
    Saturated Fat 12.2 g
    61%
    Cholesterol 365.1 mg
    121%
    Sodium 809.8 mg
    33%
    Total Carbohydrate 56.9 g
    18%
    Dietary Fiber 6.1 g
    24%
    Sugars 7.0 g
    28%
    Protein 80.9 g
    161%

    The following items or measurements are not included:

    white wine vinegar

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