Thursday, 19 January 2017

Chicken & Fig Fricassée with Red Rice Pilaf

I’d had a box of Camargue red rice in the cupboard for blimming ages. I can’t even remember if there was a reason behind the purchase in the first place but eventually I decided enough was enough and figured it was time to use it. A quick browse online came up with this recipe which served as the basis for this.

The original had dried figs but I had some fresh ones so used those. Also made a few Raymond Blanc-esque tweaks.

Just as a little background, this red rice was discovered in the swampy Camargue region of France and has a delicious earthy flavour with a little nuttiness. When cooked, it is slightly sticky.

This pilaf by the way is absolutely delicious and the only criticism I have is that there wasn’t enough of it - the next time I make it I will definitely make more.

Fricassée of chicken & figs
serves 2

2 tsp flour
½ tsp sweet smoked paprika
¼ tsp salt
¼ tsp freshly ground black pepper
2 tsp olive oil
2 chicken legs
2 tbsp white wine vinegar
10g butter
50ml white wine
80ml chicken stock
200g figs, quartered

Mix the flour, paprika, salt and pepper together then evenly dust the chicken pieces with the mixture.

Heat the oil in a saute pan and brown the chicken pieces until golden brown.

Add the vinegar and butter and boil for 10 seconds, until the vinegar has reduced. Stir to coat the chicken pieces in the reduced vinegar and butter.

Add the wine and chicken stock, bring to the boil then gently simmer covered for 30 minutes, adding the figs after 10 minutes.

Serve in wide bowls with some of the sauce and the pilaf alongside.

Camargue red rice pilaf
serves 2

2 tsp olive oil
½ onion, finely chopped
1 stick celery, finely chopped
1 clove garlic, finely chopped
75g Camargue red rice
pinch sea salt
140ml chicken stock
20g slivered almonds, toasted
5g flat-leafed parsley, roughly chopped

In a medium saucepan heat the oil and gently sauté the onion, celery and garlic until soft.

Add the rice and stir to thoroughly coat the rice in the oil and vegetables.

Add a pinch of salt and the chicken stock and bring to the boil.

Reduce the heat to a gentle simmer, cover and cook for 45 minutes then turn off the heat and leave to steam for 10 minutes.

Toss the almonds and parsley through just before serving.

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