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Chicken With Tarragon, Rice Pilaf

Chicken With Tarragon, Rice Pilaf

Chicken with tarragon, rice pilaf

Recipe by CookingIsLifestyleCourse: Chicken Recipes, Main Food Recipes
Servings

2

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

330

kcal

For this great classic, I recommend that you choose a good quality chicken: red label or organic. There are, to simplify, 2 varieties of tarragon that you will find in the shops. The first has small dark green leaves. Its flavor is very marked and concentrated. The second variety has quite long pale green leaves. Its taste is milder and pleasantly aniseed-flavored. Choose the one you like best.

Ingredients

  • The chicken:
  • 1 whole free-range chicken, 1.4 kg, ready to cook

  • Salt

  • Pepper

  • 3 tbsp. olive oil

  • 3 sprigs of tarragon

  • ½ onion

  • 50 g of semi-salted butter

  • 10 cl of white wine

  • 30 cl of vegetable stock

  • The rice pilaf:
  • 250 g of long rice

  • ½ onion

  • 15 g of semi-salted butter

  • 45 cl of vegetable stock

  • Salt

Directions

  • Chicken with tarragon:
  • Season the chicken inside and out with salt and pepper. Stuff the chicken with the tarragon.
  • Melt the butter with the oil in a pressure cooker over medium heat.
  • Brown the bird on all sides for 10 minutes. Remove the bird and drain the fat from the cooker. Add the peeled and chopped half onion and let it cook slowly for 1 or 2 minutes without browning.
  • Pour in the white wine and scrape the bottom of the pan with a wooden spatula to remove the cooking juices (this is called “deglazing”).
  • Let boil and reduce by half. Pour in the vegetable broth, then put the chicken back into the pressure cooker. Close the pressure cooker and put it under pressure. 
  • When the valve starts to whistle, count 14 minutes of cooking time. Remove from the heat and let the pressure drop slowly. 
  • Do not open the valve suddenly, as this will damage the fibers of the meat. Set aside.
  • Rice pilaf:
  • Heat a pan with butter. Cut the onion into thin slices and fry gently for 2 to 3 minutes. Add the rice and cook slowly, turning almost continuously, for 2 to 3 minutes (this operation is called “peeling” the rice).
  • Add the vegetable stock and season with salt. Cover and cook for 20 minutes on low heat. Once the rice is cooked, add a few knobs of butter and let it rest for a few minutes.
  • Gently mix the rice with a fork and add a little salt if necessary (taste well first). Open the pressure cooker, take out the chicken, cut it up and filter the juice with a sieve.
  • Place the cut chicken in a dish, pour the juice over it and enjoy hot with the rice, served separately.