The culinary adventures of a 20-something woman navigating the wonderful world of food!

The culinary adventures of a 20-something year old woman navigating the wonderful world of food!

Sunday, January 9, 2011

Poulet Endormi

       The temperature here today is supposed to be -10C. Minus TEN. If I can get away without leaving the house, I will. That is way, way too cold for me. 
        When it gets that cold outside, I am a huge fan of "comfort foods" - casseroles, stews, soups, and chilli. Meals that can be made in one-pot with little fuss. This recipe for "Poulet Endormi" (chicken on a bed of rice) is one of those recipes. It is easy to make, and uses ingredients that most of us would have in our fridge or cupboards on a regular basis. 
         I used frozen peas and canned tomatoes and everything was perfect. Feel free to modify one or two ingredients to suit personal taste.
          I don't have a photo for this because pictures of casseroles never do them justice - you will just have to trust me that I only blog recipes that are fabulous!!


Ingredients:
3-4 chicken breasts, boneless, cut into pieces
Fresh ground salt & pepper
Sprinkle of paprika
2 tbsp oil
2 tbsp butter
1 large onion, chopped
1 clove garlic, minced
2-4 cups chicken broth or bouillon
1 cup white wine (reduce broth accordingly)
3 cups tomatoes, canned or fresh
1 bay leaf
1/2 tsp thyme
1/2 tsp oregano
1 cup sliced celery
1 cup sliced carrot
1 cup peas (I used frozen)
1 cup rice, uncooked
1/4 cup chopped parsley


Directions:
1. Season chicken with salt, pepper and paprika. Heat oil and butter in skillet and brown the pieces of chicken on all sides. Remove and keep warm.
2. In the skillet put the onion and garlic and saute until onion is tender. Add 2 cups of chicken broth, wine, tomatoes, and bring to a boil. Add rest of ingredients except parsley and combine well. 
3. Scrape all ingredients into a baking dish,  put the chicken on top.
4. Cover tightly and bake at 325F for 1 hour. Check after 30 minutes - it may need up to 1 cup more of chicken broth (rice being the greedy ingredient that it is!) 
3. Sprinkle parsley on just before serving. Serves 4.


Don't forget to remove the bay leaf! I like to bake with it in the casserole instead of removing it before it goes into the oven.


Adapted from Edna Staebler - More Food That Really Schmecks

1 comment:

  1. Oooh! A chicken and rice casserole that doesn't use cream soup. This recipe is a keeper!

    ReplyDelete