Chicken and rice casserole

Ingredients for 4 servings:

• 400 g chicken thigh(s), boned, skinned
• 250 g long grain rice
• 250 g mushrooms
• 1 small onion(s)
• 20 g clarified butter
• 1 garlic clove(s)
• 1 bay leaf
• 1 tsp, leveled salt
• 1 pinch of nutmeg powder
• 100 ml white wine, optionally lemon juice, then half the amount
• 400 ml milk or chicken stock
• 200 ml cream
• 80 g butter
• 80 g breadcrumbs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

American classic “Chicken & Rice Casserole”, casserole

Cut the chicken and mushrooms into small, bite-sized cubes. Finely dice the onion and chop the garlic. Melt the clarified butter in a saucepan and add the chicken. Stir the meat to avoid any roasting. Add the mushrooms, bay leaf, garlic, and onion. Season with salt and stir frequently to release the juices. Once the meat has absorbed enough water, continue to simmer gently and add the white wine, then reduce the heat for 5 minutes. Melt the butter in the meantime, mix it with the breadcrumbs, and set aside. If you like, you can mix the buttercrumbs with spices. Tip: Sweet paprika tastes very good and adds another color; about 1 teaspoon. Add the rice and milk or chicken stock, as well as nutmeg, to the meat and simmer on low heat for 10 minutes. Then add the cream. Pour the mixture into a baking dish and bake at 185°C (convection oven) for 15-20 minutes. You’ll know when the rice is cooked; it will expand in the dish. Now sprinkle the entire surface with the buttered breadcrumbs and gratinate until golden brown, using top heat or a grill. If you don’t like breadcrumbs, you can also use cheese for the gratin. Tip: Chicken breast works too, but it will be a bit dry! A simple dish that tastes similar to a fricassee.