John and I really love tarragon and chicken and mushrooms. And did I forget rice? This came out delicious. Enjoy!
3 cups chicken stock
2/3 cup dry white wine
1 cup brown rice
2 3/4 cups mixed mushrooms, finely sliced
1 banana shallot, finely sliced
2 Tbsp. finely chopped fresh tarragon leaves
1/2 a chicken
sea salt flakes
freshly ground black pepper
Preheat the oven to 400 degrees F.
Put the chicken stock and wine into a large, shallow oven-proof casserole dish and bring to a boil.
When the liquid is boiling, add the rice, mushrooms, shallot, and tarragon with a pinch of salt and pepper. Stir to combine.
Place the 1/2 chicken on top, skin side up, and drizzle with olive oil. Sprinkle with salt and pepper. Cook in the oven, uncovered, for 45 to 50 minutes, until chicken is deeply bronzed and rice is tender.