This recipe was created by Sarah Tuck for Jenny-May Clarkson: Jenny-May has a lovely, honest approach to her cooking and the needs of her whānau. Here I wanted to provide a recipe with extended family in mind. This one is a blend of chicken pie and risotto, which is delicious and can be changed up to suit. Leeks and carrots can be swapped for kūmara, lentils or cannellini beans can replace rice and the chicken can be swapped with sausages, adding bacon, mushrooms, green beans or tins of cherry tomatoes.
Serves: 4-6
INGREDIENTS
2 tablespoons olive oil
4 large chicken thighs, skin on, bone in
5 chicken drumsticks
1 tablespoon butter
1 onion, chopped
1 large or 2 small carrots, peeled, sliced
2 leeks, trimmed, sliced
3 cloves garlic, crushed
3 sprigs thyme
sea salt and ground pepper
1 cup arborio (risotto) rice
2½ cups chicken stock
1 cup cream
2 tablespoons seed mustard
2 tablespoons finely chopped
fresh parsley, to serve
METHOD
Preheat the oven to 180°C fan bake.
Heat the oil in a large sauté pan and brown the chicken on all sides. Remove the chicken from the pan and set aside.
Melt the butter in the unwashed pan. Add the onion, carrots, leeks, garlic, and thyme to the pan with a good pinch of salt and cook for 5 minutes. Stir in the rice, stock, cream and mustard. Season and bring to the boil. Tip the mixture into a large roasting dish or other ovenproof dish and nestle in the chicken. Cover with foil and cook for 20 minutes. Uncover and bake for a further 10-15 minutes until the chicken is fully cooked. Top with parsley before serving.
Click here for the full interview with Jenny-May that helped Sarah create this dish for her.
Jenny-May with her whānau
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