|2 servings||calories per servings 429|
In the test kitchen, our team has had lengthy discussion about how buttered white rice is one of the simplest yet most delicious things in the world. It's puzzling how two things so incredibly simple could combine to be so, well, incredible. This dish is kind of like buttered white rice in that simple, delicious ingredients are combined to make something incredible. Chicken legs are roasted with shiitakes and spring onions, and their juices are released giving each ingredient a savory, rich flavor. Served over buttered white rice, of course.
Please take the time to read the whole recipe card before beginning.
Preheat oven to 425 degrees.
Pat the chicken pieces dry, then toss with 1 tablespoon vinegar and 1 teaspoon PeachDish salt. Place pieces, skin side up, on a heavy baking/roasting pan, on a rack if you have one.
Combine water, rice, and thyme in a small saucepot with a lid, and season with a bit of salt and pepper. Place over medium high heat, and cook uncovered. Bring to a boil, and continue to cook for about 8 minutes. Reduce the heat to very low, stir briefly, taking care to move rice from the bottom of the pan, and cover, continue cooking for about 15 minutes. While the rice cooks, roast the chicken, mushrooms, and onions.
Place the chicken pan in the preheated oven, and set a timer for 15 minutes. Place the second baking sheet in the oven to heat as well.
Remove the stems from the mushrooms. Cut the onions in half, remove the bulbs, and cut the bulbs into wedges that are the same thickness as the rest of the onion. Toss with 1 tablespoon of olive oil and ½ teaspoon of PeachDish salt. Chop the cilantro.
When the chicken timer goes off, rotate the pan and set another timer for 8-10 minutes. Add the shiitakes, cap-side down, to the preheated roasting pan along with the spring onion pieces.
Continue to cook the chicken until the juices run clear, or until it reaches an internal temperature of 170-175 degrees. Allow to rest for at least 5 minutes before serving.
While the chicken rests, fluff the rice with a fork and add the chopped cilantro and butter.
Serve and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...