Darien Cooks | written by: CAROLYN EDDIE
Herbed chicken with wild rice pilaf, serves 4. / / Photograph courtesy: Carolyn Eddie
This fabulous one-pot chicken dish comes from Tieghan Gerard of Half-Baked Harvest. The chicken and rice all bake together and can be put straight onto the table. It is perfect for cozy fall evenings and works well for family or dinner party guests. With the addition of herbed butter and mascarpone just under the skin, the chicken becomes beautifully tender. Please eat the gorgeous crisp skin, it really is the best bit! Butterflying the chicken shortens the cooking time. It is easy to do. Simply place the chicken breast side down on a cutting board. Use sharp kitchen scissors to cut along each side of the backbone. Remove the bone and discard. Turn the chicken over so the breast is facing up and press down to flatten.
I pair the chicken and rice with a nice bright green salad or some additional green vegetables. Oh, and some crusty bread. Obviously, I couldn’t resist playing with original recipe, so feel free to add or subtract anything you wish, (other than the wild rice).
Ingredients
For the Rice Pilaf
- 1 Tablespoon salted butter
- 2 Tablespoons extra-virgin olive oil
- 2 cups wild rice
- Small butternut squash, cubed
- 2-3 shallots or half a large onion, chopped
- 31/2 cups chicken stock
- Salt and pepper
- 3 Tablespoons chopped parsley
For the Chicken
- 1 whole chicken, butterflied
- 4 ounces mascarpone cheese (room temp)
- Half a stick of butter (room temp)
- 3 Tablespoons fresh chopped herbs—oregano, tarragon and parsley
- Zest of one lemon
- Sprigs of thyme and oregano
Instructions
For the Rice Pilaf
- In a skillet or shallow Dutch oven, melt the butter with olive oil and gently fry the butternut squash and onion for 5 to 10 minutes until the onions have softened and the butternut squash has taken on some color.
- Add the wild rice and cook it for 1 to 2 minutes, making sure to keep stirring it.
- Add the broth, stir, then add the parsley.
- Take off the heat while preparing the chicken.
For the Chicken
- Preheat oven to 400F
- Mix together the mascarpone, butter, herbs, lemon zest and salt and pepper.
- Slide your fingers under the skin of the chicken and carefully push in the mascarpone mixture, trying to spread it evenly.
- Place the chicken on top of the rice mixture and add a few sprigs of thyme and oregano.
- Cover with the lid or tin foil and cook for 30 minutes.
- Remove lid and cook for a further 20 to 30 minutes.
- Dish is ready when the internal temperature of the chicken breast reaches 165F and the rice is fully cooked.
CAROLYN EDDIE is a Darien Resident & Owner, Carolyn’s Absolutely Fabulous Events. For more of her recipes, check out carolynsabsolutelyfabulousevents.com and please remember to tag her on Instagram @carolynsfabfoods.
