Roast Chicken on Wild Mushroom Sticky Rice “Risotto”

• Gluten free

• Meat

  • 4 Chicken leg quarters or 8 chicken thighs

• Produce

  • 1 Lemon
  • 1 Onion
  • 1 handful Parsley, fresh
  • 2 Scallions
  • 1 tbsp Thyme, fresh leaves

• Canned Goods

  • 4 cups Chicken stock

• Pasta & Grains

  • 6 cups Sticky rice, cooked

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 1/2 cup Parmesan cheese

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on thewoksoflife.com

Description

Ingredients

• 4 chicken leg quarters or 8 chicken thighs, trimmed of all fat
• salt and pepper
• 1 lemon, zested
• 1 tablespoon fresh thyme leaves
• Olive Oil
• 1 onion, finely chopped
• 1 pound wild mushrooms, like shiitake, porcini, crimini, oyster, chanterelle, etc.
• ½ cup white wine
• 6 cups cooked sticky rice
• 2 scallions, chopped
• 4 cups chicken stock
• ½ cup parmesan cheese
• a handful chopped fresh parsley

Directions

• Take your chicken leg quarters and pat them dry with a paper towel. Put them in a large bowl. Season generously with salt and pepper, and add the lemon zest and thyme to the bowl. Rub the seasoning into the chicken thoroughly and set aside.
• Preheat oven to 375 degrees. In a large skillet over medium heat, add a couple tablespoons olive oil. Add the onion and cook until just starting to caramelize. Add the mushrooms and cook until caramelized. Season with salt and pepper. Deglaze the pan with the wine and cook for another couple minutes.
• Turn off the heat. Add all the mushrooms back into the pan and stir in the rice, scallions, chicken stock, and parmesan cheese. Check for seasoning and transfer the mushroom and rice mixture to a baking dish. Top with the chicken and brush it with olive oil.
• Bake for about 50-60 minutes, or until the chicken is cooked through, and the rice is bubbly. Turn on the broiler for a couple minutes if the chicken still needs a bit of color on top. Sprinkle with chopped parsley and serve.