Thursday, September 01, 2005

Skillet Chicken and Rice with Mushrooms and Green Beans

This recipe from Cover and Bake was a big hit with everyone and, though it is supposed to make enough for 4 to 6, makes enough rice for eight. I think it would work well using eight chicken thighs (my favorite for any chicken dishes that have to cook for a little while).

I mistakenly got skin-on, boneless chicken breasts for this recipe but just took the chicken out a few minutes earlier than the recipe calls for so they wouldn't be totally overcooked. Also, I forgot to buy green beans so used frozen haricots verts (ah, Central Market, where would I be without you?).

3 bone-in, skin-on split chicken breasts (10 to 12 ounces each), cut in half crosswise
Salt and ground black pepper
2 tablespoons vegetable oil
1 medium onion, chopped
10 ounces white button mushrooms, brushed clean and quartered
4 medium garlic cloves, minced or pressed through a garlic press
1-1/2 cups long-grain white rice
1/2 cup white wine
3-1/2 cups low-sodium chicken broth
1/2 pound green beans, ends trimmed and cut into 2-inch lengths
4 ounces Havarti cheese, shredded (about 1-1/3 cups)

Dry the chicken thoroughly with paper towels, then season liberally with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until just smoking. Carefully lay the chicken in the skillet, skin-side down, and cook until well browned on the first side, about 4 minutes. Flip the chicken and continue to cook until the second side is well browned, about 3 minutes. Remove the skillet from the heat, transfer the chicken to a plate, and remove all but 2 tablespoons of fat from the pan.

Return the pan to medium heat. Add the onion, mushrooms, garlic, and 1/2 teaspoon salt and cook, scraping the browned bits off the bottom and edges of the pan, until the mushrooms begin to soften and start to brown, about 8 minutes. Add the rice and continue to cook until the edges turn translucent, about 3 minutes. Add the wine and broth and bring to a simmer. Add the chicken to the pan skin-side up. Cover, reduce the heat to low, and cook until the chicken is not longer pink in the center and registers 160 degrees on an instant-read thermometer, about 15 minutes.

Transfer the chicken to a plate and cover with foil to keep warm. Stir in the green beans, stir the rice well, cover, and continue to cook until the beans and rice are tender, about 10 minutes. Stir in the cheese and season to taste with salt and pepper. Serve immediately.

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