Satu Panci Pilaf Nasi Panggang Ayam Lemon Rosemary Dijon dan Mentega

Name: Satu Panci Pilaf Nasi Panggang Ayam Lemon Rosemary Dijon dan Mentega
Total time: 75 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 1/2 pounds boneless chicken breasts or thighs; 1 teaspoon smoked paprika; juice and zest of 1 lemon; kosher salt and black pepper; 2 tablespoons extra virgin olive oil; 2 shallots, chopped; 4 carrots, chopped; 1 1/2 cups mushrooms, chopped; 3 tablespoons salted butter; 1 1/2 cups wild rice blend ((mix wild and brown rice)); 1/2 cup dry orzo pasta; 4 cloves garlic, minced or grated; 1 whole sprig + 2 tablespoons chopped fresh rosemary; 1 tablespoon fresh thyme leaves, plus more for serving; 1 small honeycrisp apple, chopped ((optional) ); 2 cups apple cider (not vinegar); 1 cup dry white wine such, as Pinot Grigio or Sauvignon Blanc; 2 tablespoons Dijon mustard

Everyone’s favorite dinner made easy and delicious and all in one-pot!

⏱️ 75 menit 🔪 Persiapan: 15 menit 🔥 Masak: 60 menit 📊 Sedang 👁️ 7 dilihat

👨‍🍳 Mulai Masak

Satu Panci Pilaf Nasi Panggang Ayam Lemon Rosemary Dijon dan Mentega

Foto: Half Baked Harvest

Bahan-bahan

6 porsi

1 1/2 pounds boneless chicken breasts or thighs
1 teaspoon smoked paprika
juice and zest of 1 lemon
kosher salt and black pepper
2 tablespoons extra virgin olive oil
2 shallots, chopped
4 carrots, chopped
1 1/2 cups mushrooms, chopped
3 tablespoons salted butter
1 1/2 cups wild rice blend ((mix wild and brown rice))
1/2 cup dry orzo pasta
4 cloves garlic, minced or grated
1 whole sprig + 2 tablespoons chopped fresh rosemary
1 tablespoon fresh thyme leaves, plus more for serving
1 small honeycrisp apple, chopped ((optional) )
2 cups apple cider (not vinegar)
1 cup dry white wine such, as Pinot Grigio or Sauvignon Blanc
2 tablespoons Dijon mustard

Langkah-langkah

1. Preheat the oven to 425 degrees F. Season the chicken with paprika, lemon zest, and a pinch each of salt and pepper. 2. Heat the olive oil in a large skillet/braiser set over medium heat. When the oil shimmers, add the chicken and cook on both sides until golden, about 5 minutes per side. Remove the chicken from the pan. 3. To the skillet, add the shallots, carrots, and mushrooms. Cook 5 minutes, until just caramelized. Add the butter, wild rice, orzo, garlic, rosemary, thyme, and apple, if using. Cook 5 minutes, until lightly toasted and golden. Add the apple cider, wine, dijon, lemon juice, and 1/2 cup of water. Season with salt and pepper. Bring to a boil over high heat. 4. Slide the chicken back into the pan. Add the rosemary sprig. Bake, covered, for 30-40 minutes, until the liquid is absorbed and the rice is cooked. During the last 10-15 minutes of cooking remove the lid and allow the chicken to crisp, if needed, add in 1/4 cup additional water or chicken broth to keep the rice from getting dry.5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together. Enjoy!