METHOD

DRUM - - Trivia -

Pre­heat the oven to 180°C and line a bak­ing tray. 1 Cook the rice ac­cord­ing to packet in­struc­tions. 2 In a pan, heat the butter and oil and sauté the onion, leeks and thyme on low heat un­til soft. Re­move from the pan and set aside in a bowl. 3 Heat the oil in the same pan and fry the mush­rooms on high heat un­til golden. 4 Place the chicken in the bak­ing tray, pour the oil over and sea­son. Bake for 30 min­utes un­til cooked.

5 Creamy sauce In a saucepan, melt the butter on low heat. Add the flour and cook for an­other 2 min­utes. 6 Re­move from the heat and whisk in the milk. Re­turn to the heat and cook on a medium heat for 5 min­utes. Add the cheese, cream and wine and cook for an­other 2 min­utes. Sea­son to taste. 7 In a large pan, mix the rice, onion mix­ture and cream sauce to­gether and heat through. 8 Serve the chicken on the rice and gar­nish with the thyme.

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