Credit has to be given to my friend Janet who passed this recipe onto me and which I adapted slightly. She comes from an American Italian family where good food was important, nothing was ever wasted and her mum, Camilla, a formidable cook who had her own allotment before it was fashionable. This dish is definitely one of my favourites in my one-pot recipes repertoire.
CHICKEN À SÉVILLE
3 lbs (approx. 1.5kg) chicken parts
½ lb (250g) fresh mushrooms, halved if large
2 tbsp butter or margarine
3-4 tbsp olive oil
12 baby onions or shallots
2 clove garlic, crushed
2 cups (250g) uncooked long grain white rice
1½ cups (375ml) chicken stock
½ cup (125ml) dry white wine
¾ tsp oregano
Preheat oven to 375℉ or 190℃.
Place chicken parts in a large roasting tin. Sprinkle over a little salt and plenty of black pepper, and roast in oven for 30-35 minutes until golden.
Meanwhile, sauté mushrooms in 2 tablespoons butter over high heat. Remove from pan.
Heat the olive oil in same pan. Add onions or shallots, garlic and rice to the oil, and fry for one minute. Add one cup of chicken stock. Turn contents of pan into a large baking dish or ovenproof casserole. Arrange mushrooms and chicken parts over rice. Pour over second cup of stock and the cup of wine all over. Sprinkle with oregano.
Cover and bake for 45 minutes or until rice is tender. Serve immediately with some steamed broccoli.