This is one of my mother’s favourite recipes that she has handed down to me. I remember she always said to use the best ingredients that you can afford and you can't go wrong. It’s even better reheated the next day.
Serves: 4
Preparation time: 25 minutes
Cooking time: 45 minutes
Ingredients
Salt and freshly ground black pepper
4 Chicken portions, halved or quartered, depending on size
50ml extra-virgin olive oil 1 White onion, peeled and sliced
1 bay leaf
1 sprig fresh thyme, stalk removed
1 teaspoon cumin seeds
1 teaspoon plain flour
600ml dry white wine
1 chicken stock cube
300g long-grain white rice
200ml double cream
150g good-quality stoned olives, black or green
1 tablespoon flat-leaf parsley, chopped
Pinch freshly grated nutmeg
Method
- Preheat the oven to 180C/Fan 160C/Gas 4.
- Season the chicken pieces. Heat half the oil in a large deep oven proof pan with a lid and colour the chicken on both sides. Remove and place in a bowl to keep warm.
- Drizzle the remaining oil into the pan and sweat the onion gently until softened. Add the bay leaf, thyme and cumin, then return the chicken to the pan. Sift over the flour and allow to cook out, for 1-2 minutes, so that it absorbs the fat completely.
- Pour in the wine and crumble in the stock cube. Add the rice and bring to the boil. Once at boiling point, cover the pan with the lid and put in the preheated oven for 45 minutes.
- Remove from the oven. On a low heat on the hob, stir in the cream, olives, parsley and nutmeg. Heat through before serving.
- When adding the flour to the chicken, use only enough for the fat to be absorbed. For the best flavour choose an organic or corn-fed chicken.
