Chicken Casserole Marinate (Print Version)
# Ingredients:
01 -
2 1/2 cups chicken stock, split
02 -
1 1/2 teaspoons kosher salt, separated
03 -
2 (6-oz) boxes of uncooked long-grain and wild rice mix
04 -
2 tablespoons of olive oil
05 -
1/4 cup unsalted butter, split up
06 -
4 (6-oz) chicken breasts, no skin or bones
07 -
1/4 teaspoon ground black pepper
08 -
3/4 cup chopped sun-dried tomatoes
09 -
1 large finely chopped shallot
10 -
6 cloves of garlic, chopped
11 -
1 teaspoon of dried oregano
12 -
1/2 teaspoon chili flakes
13 -
2 tablespoons of tomato paste
14 -
1/2 cup dry white wine
15 -
1/2 cup heavy cream
16 -
1 tablespoon balsamic vinegar
17 -
1 1/2 ounces grated Parmigiano-Reggiano
18 -
Fresh chopped basil for garnish
# Instructions:
01 -
Heat 2 cups of stock with some salt in a pot, add the rice and let it simmer with the lid partly on for about 15 minutes until it's just starting to soften.
02 -
Season the chicken, then cook in an olive oil and butter mix until it's nicely golden, roughly 6 minutes each side. Take it out and let it rest.
03 -
Cook the tomatoes, shallot, garlic, and seasonings in the rest of the butter. Add tomato paste, wine, and stock, letting it cook down. Stir in the cream, vinegar, and Parmesan.
04 -
Mix your rice with the sauce in a casserole dish. Add the chicken on top and bake at 350°F for half an hour. Finish with the rest of the Parmesan and basil.
# Notes:
01 -
Scrape up the browned bits from the chicken for extra flavor.
02 -
Make sure the rice is slightly underdone before baking.
03 -
Let the chicken rest out of the pan before adding to the dish.