- Prep: 20 min
- Cook: 1 hour
- Yield: 4 servings
Ingredients
1 kg chicken leg with skin and bones
100 gm flour
20 gm crushed pepper
5 gm chilli flakes
150 gm carrot
150 gm onion
5 whole garlic cloves
50 gm celery
3 bay leaves
5 gm thyme
5 gm whole peppercorn
100 ml white wine
30 gm tomato concasse
250 ml chicken stock
200 gm red rice
30 gm carrot, chopped
50 gm green peas
5 gm basil
Salt to taste
Directions
1. Clean and dry the chicken pieces, and season with salt and pepper. Dust with flour.
2. Take a saucepan large enough to accommodate the chicken pieces. Add oil, when hot, put the chicken skin side on the pan and cook till golden on both sides.
3. Once the chicken is sautéed till the required doneness and golden brown, take them out of the pan.
4. In the same pan add whole garlic, peppercorns, and bay leaves, sautee for some time and then add all cut vegetables and sauté again.
5. Deglaze the pan with white wine, then add chicken stock, tomato concasse and thyme.
6. Season and bring to the boil.
7. Place the chicken pieces in a baking dish, and add the vegetables and sauce over it.
8. Cover with silver foil and cook in the oven at 180°C for 45-55 minutes.
9. Check the doneness of the chicken and before removing, uncover and let the skin get a little more crispy and coloured.
10. Let it cool in the same container.
11. Remove the chicken pieces and check the seasoning of the sauce.
12. In a separate pan add olive oil, and chopped vegetables and saute. Add cooked brown rice and mix well. Season and flavour with herbs.
13. To serve take 2 pieces of chicken along with the sauce and vegetables, Reheat well and serve with red rice pilaf.
