Recipe by DrGaellon
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.
- 2 whole chicken leg quarters (bone-in, skin-on)
- 1 medium yellow onion, quartered (leave the peel on)
- 2 garlic cloves, crushed (leave the peel on)
- 3⁄4 lb chicken parts (for stock ( backs, necks, wings)
- 6 cups water
- 1⁄3 bunch flat leaf parsley, divided
- 3⁄8 teaspoon dried thyme, divided
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon freshly ground black pepper
- 1⁄2 cup uncooked white rice
- 1 cup frozen peas (about 5 oz)
- 1 leaf green leaf lettuce
- 1⁄4 teaspoon sugar
- 1 egg yolk
- 1⁄2 teaspoon white wine vinegar
Directions See How It's Made
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.