Roast Chicken with Wild Mushroom Sticky Rice

Name: Roast Chicken with Wild Mushroom Sticky Rice
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 8
Ingredients: 4 chicken leg quarters; 6 cup cooked sticky rice; 1 lb wild mushrooms; 1 onion; 2 scallions; 1 lemon; 1 tbsp fresh thyme leaves; 3 tbsp olive oil; 1/2 cup dry white wine; 4 cup chicken stock; 1/2 cup Parmesan cheese; 2 tsp salt; 1 tsp black pepper; 1/4 cup fresh parsley

Crisp-skinned roast chicken bakes over savory sticky rice loaded with wild mushrooms, white wine, and Parmesan for a rich, comforting one-pan meal. The rice turns creamy and flavorful as it absorbs the chicken juices, giving you a risotto-style finish with far less stirring.

Servings8 Portions

Prep Time15 Mins

Cook Time90 Mins

Difficulty

Intermediate

Ingredients

chicken leg quarters
4
cooked sticky rice
6 cup
wild mushrooms
1 lb
onion
1
scallions
2
lemon
1
fresh thyme leaves
1 tbsp
olive oil
3 tbsp
dry white wine
0.5 cup
chicken stock
4 cup
Parmesan cheese
0.5 cup
salt
2 tsp
black pepper
1 tsp
fresh parsley
0.3 cup

Step-by-Step Instructions

Preheat the oven to 375°F. Pat the chicken leg quarters dry with paper towels, then place them in a large bowl. Season with salt, black pepper, lemon zest, and thyme, rubbing the mixture all over the chicken. Set aside while you prepare the rice base.

Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened and lightly golden. Add the wild mushrooms and cook for 8 to 10 minutes, stirring occasionally, until they release their moisture and begin to brown. Season lightly with salt and pepper, then pour in the white wine and simmer for 2 minutes to reduce slightly.

Remove the skillet from the heat. Stir in the cooked sticky rice, sliced scallions, chicken stock, and Parmesan until evenly combined. Taste and adjust the seasoning if needed. Transfer the mixture to a large baking dish and spread it into an even layer. Arrange the chicken on top and brush or drizzle with the remaining olive oil.

Bake for 50 to 60 minutes, until the chicken is cooked through and reaches 165°F in the thickest part, and the rice is hot and bubbling around the edges. If the chicken needs more color, broil for 2 to 3 minutes at the end. Let rest for 5 minutes, then sprinkle with chopped parsley and serve.