Chicken Pilaff
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Ingredients
2 oz. 1/4 cup] butter
1 x 4 lb. chicken, cut into serving pieces, or 8 chicken pieces
I teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon chopped fresh tarragon or I teaspoon dried tarragon
8 oz. button mushrooms, wiped clean
12 oz. [2 cups] long-grain rice, washed, soaked in cold water for 30 minutes and drained
1 pint [2 1/2 cups] home-made chicken stock
5 fl. oz. single cream [5/8 cup light cream]
Preparation
In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the chicken pieces and cook them, turning them frequently, for 6 to 8 minutes or until they are lightly browned. Sprinkle the chicken pieces with half of the salt, the pepper and tarragon. Reduce the heat to low, cover the pan and cook the chicken pieces, turning occasionally, for 35 minutes.
Uncover the pan, increase the heat to moderate and add the mushrooms. Continue cooking for 10 minutes, stirring occasionally.
Add the drained rice and the remaining salt and cook, stirring constantly, for 5 minutes.
Pour in the chicken stock and bring the mixture to the boil. Cover the pan, reduce the heat to low and cook the pilaff for 15 to 20 minutes or until the rice is tender and all the liquid has been absorbed, and the chicken pieces are tender when pierced with the point of a sharp knife. Remove the pan from the heat and stir in the cream.
Spoon the pilaff on to a warmed serving platter, and serve immediately.
This delicately creamy Chicken Pilaff is best made with home-made stock, but you can save time and use a stock cube and water.
