Warning – disgusting country life bit after the recipe… Read at your own risk.
I don’t have a slow-cooker – I did, a long, long time ago.
To be honest, I never could get into doing the prep before I left for work….
Plus I never wanted to eat the minute I walked in the door after working all day.
I wanted to relax, maybe have a glass of wine….
As long as I was doing that, I figured I might as well cook.
I do like to do slow-cooked braises, though…. on my cooktop in my cast iron dutch oven.
This is a classic French farm-house recipe.
Find an older, stewing hen, if you can. They have more flavor and the long cooking time will make them tender. A roasting hen will likely be too fat to fit into most pots. A broiler/fryer will work as well.
Braised Chicken with Rice
Total time: 2 hours 30 minutes
- 1 whole chicken
- 1 onion
- 6 medium
- 2 cups white wine
- 1 cup chicken stock
- 2 bay leaves
- 1 bouquet garni
- 1/2 tsp paprika
- 1 tbs olive oil
- 2 tbs cornstarch dissolved in 2 tbs water
- 1 cup Basmati rice
- 1/2 cup chicken stock
- The Chicken
- Chop onion.
- Slice the carrots into 1/4″ (.6cm) rounds.
- Heat oil in a pot or Dutch oven large enough to hold the chicken.
- Add the chicken and brown lightly on all sides. Remove.
- Add onion and carrots and sauté 5 minutes, just until the onion starts to get tender.
- Place the chicken on top of the onion and carrots.
- Add the wine, stock and herbs.
- Sprinkle chicken with paprika.
- Cover and simmer over low heat (you want small bubble breaking the surface) for 2 1/4 hours.
- 20 minutes before chicken is done start the rice.
- The rice
- Using a small ladle remove 1 1/2 cups of liquid from the chicken.
- Put it into a saucepan along with the rice and 1/2 cup additional chicken stock. Don’t worry if you get a bit of onion with the stock.
- Cover and cook over low heat until rice is done.
- To finish
- Remove the chicken.
- With a slotted spoon remove all of the carrots to a large bowl.
- Dissolve cornstarch in water.
- Turn heat up under the stock remaining in pot. Add cornstarch and thicken.
- Add the rice to the carrots and combine.
- Spoon the rice and carrots onto a platter.
- Slice the chicken and arrange on the rice.
- Serve, gravy on the side.
The maggots are back.
On the good news side of the equation we are no longer hearing the pitter-patter of tiny paws and the crunching of chewing jaws in the middle of the night.
For the last two months we have been periodically awakened in the wee hours to the sounds of mice busy being mice in the ceiling above our bed.
Mon mari then puts poison up there (he cut out a little hole and made a little cover for it so he has access) and the nocturnal disturbance stops.
Up until last week the mice were kind enough to go back to wherever to die.
Last week I heard one scurrying and chewing…. But slowly becoming less active until finally there was silence.
Apparently he ate too much poison and died before he could leave.
Well, we all know what happens next, don’t we?
First the smell – room deodorizer, open windows and open doors.
Second the maggots – tidying up, one could say.
I’m perfectly happy to have the maggots doing their job if they would just stay in the ceiling.
Once again I am finding them on the bed. I think they come out around the beams.
Last time I was finding them for 3 or 4 days.
So far it’s been only the one day….
Still doesn’t make for a good night’s sleep.