Chicken Casserole Dish (Print Version)
# Ingredients:
01 -
2 1/2 cups of chicken stock, split
02 -
1 1/2 teaspoons of kosher salt, used in two parts
03 -
2 packages (6 oz each) of uncooked wild and long-grain rice mix
04 -
2 tablespoons of olive oil
05 -
1/4 cup of unsalted butter, separated into portions
06 -
4 pieces of boneless, skinless chicken breasts (6 oz each)
07 -
1/4 teaspoon of ground black pepper
08 -
3/4 cup of chopped sun-dried tomatoes
09 -
1 finely chopped large shallot
10 -
6 cloves of garlic, minced
11 -
1 teaspoon of oregano in its dried form
12 -
1/2 teaspoon of crushed red pepper flakes
13 -
2 tablespoons of tomato paste
14 -
1/2 cup of white wine (dry variety)
15 -
1/2 cup of heavy cream
16 -
1 tablespoon of balsamic vinegar
17 -
1 1/2 oz of grated Parmigiano-Reggiano cheese
18 -
Fresh basil, roughly chopped, for garnish
# Instructions:
01 -
Bring 2 cups of the stock and some salt to a boil. Add the rice, then cook it for 15 minutes, partially covering it, just until it’s softer but not done.
02 -
In a mix of oil and butter, cook your chicken breasts until they’re golden brown, about 6 minutes on each side. Let them rest once they’re done.
03 -
Sauté tomatoes, shallot, garlic, and the spices in what’s left of the butter. Stir in tomato paste, wine, and more stock, then reduce it down. Toss in cream, balsamic vinegar, and cheese at the end.
04 -
Mix the rice and sauce in a baking dish. Place the chicken on top and bake at 350°F for 30 minutes. At the end, sprinkle on more cheese and basil.
# Notes:
01 -
The fond leftover from the chicken adds lots of flavor to the dish.
02 -
Don’t fully cook the rice before it goes in the oven.
03 -
It’s important to rest the chicken before combining it with the casserole.