This is a nice chicken dish. I haven’t made this exact dish, but I do make a similar one.
I coat boneless/skinless chicken thighs with seasoned flour (salt, pepper, and dried tarragon or marjoram), then brown and almost completely cook in oil in a skillet. Remove chicken from the skillet and make a pan sauce with Dijon mustard, white wine (I have actually used dry vermouth instead) and heavy cream. Put chicken back into the sauce to complete cooking and reduce the sauce.
This is a rice pilaf that I make:
Baked Wild & Brown Rice With Pine Nuts
- ½ cups Wild Rice
- ½ cups Brown Basmati Rice
- 3 Tablespoons Vegetable Oil
- ¼ cups Yellow Onion, Diced
- ¼ cups Carrots, Diced
- 3-½ cups Good Quality Chicken Stock
- 3 leaves Bay Leaves
- ¼ teaspoons Pepper, Freshly Ground
- 2 Tablespoons Unsalted Butter
- ½ cups Pine Nuts
Wash the rice well in a strainer, until water runs clear. Shake well to dry. Heat the oil in a heavy 2-quart saucepan. Add the vegetables and rice and saute them over medium heat for 5 minutes, stirring constantly. Add the stock, bay leaves, and pepper, and bring to a boil.
If your pan is oven safe, cover and place in a 325 degree oven. Otherwise, transfer mixture to a covered casserole before placing in the oven. Bake for 1-1/2 to 2 hours, or until the rice is tender and has absorbed the liquid. Stir occasionally, and add water if the rice becomes dry before it is tender.
Check for seasoning and add salt if necessary. Melt the butter in a sauce pan or skillet and toast the pine nuts over low heat until brown. Add to the rice and serve.
NOTE: Use whatever rice you have handy in your pantry.