There's cooking inspiration all around us, even on a rainy Easter Sunday. I was in the mood for something hearty, so I whipped up a classic dish of Egg Fried Rice and Chicken Chasseur with my own twist. I'm a big fan of using the technique of bruising in my recipes because it's so versatile and saves me time in the kitchen.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1 large Leak and 1 Celery Stalk
- Fresh French Tarragon
- 1 medium onion, chopped
- 2 medium carrots, peeled and sliced
- 2 garlic cloves, minced
- Clarified Butter For Frying
- 1 tablespoon all-purpose flour
- 1 cup chicken stock
- 1/2 cup Chenin blanc
- 1 bay leaf
- Fresh Thyme
- Salt and pepper, to taste
- Mushroom, for garnish
Instructions:
- Preheat the oven to 190°C.
- In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat.
- Season the chicken thighs with salt and pepper, and place them in the skillet, skin-side down. Cook until the skin is golden brown and crisp, about 6 to 8 minutes. Flip the chicken and cook for another 3 to 4 minutes, until lightly browned.
- Remove the chicken from the skillet and set aside.
- Add the pancetta or bacon to the skillet and cook until crispy, about 5 to 7 minutes.
- Add the onion, carrots, and garlic to the skillet, and sauté until the vegetables are tender, about 5 to 7 minutes.
- Stir in the tomato paste and flour, and cook for 1 to 2 minutes, until the mixture is lightly browned.
- Add the chicken stock, white wine, bay leaf, and thyme to the skillet, and stir to combine.
- Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over them.
- Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 45 to 50 minutes, until the chicken is cooked through and the sauce is thickened.
- Remove the skillet from the oven and let it cool for a few minutes. Remove the bay leaf, and garnish with chopped parsley before serving.
For the Fried rice with edamame Here's a recipe:
- 2 cups cooked white rice
- 1 tablespoon vegetable oil
- 2 eggs, lightly beaten
- 1/2 cup shelled edamame
- 1/4 cup chopped shallots
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons soy sauce
- Salt and pepper, to taste
Instructions:
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the beaten eggs and scramble until cooked through. Remove from the skillet and set aside.
- Add the edamame, shallots, garlic, and ginger to the skillet, and stir-fry for 2 to 3 minutes, until the vegetables are tender.
- Add the cooked white rice to the skillet and stir-fry for 3 to 5 minutes, until the rice is heated through and slightly crispy.
- Add the scrambled eggs back to the skillet, along with the soy sauce, salt, and pepper. Stir-fry for another minute or so, until everything is well combined and heated through.
- Serve your delicious Egg Fried Rice with Edamame hot, garnished with additional chopped herbs if desired.
