main · Cooking course

Serves 4

Ingredients

• Chicken — 1 pc
• Bacon — 100 g, finely chopped
• Butter — 25 g
• Vegetable oil — 50 ml
• Dry white wine — 100 ml
• Black pepper — to taste

Vegetable sauté

• Red bell pepper — 225 g
• Olive oil (for frying) — 15 g
• All-purpose flour — 10 g
• Tomatoes — 2 pcs
• Onion — 1 pc, finely chopped
• Dry white wine — 100 ml
• Butter — 25 g
• Garlic — 3 g
• Thyme — 2 g
• Salt — to taste
• Sugar — to taste
• Black pepper — to taste

Saffron rice

• Saffron — 1 g
• Rice — 130 g
• Chicken stock — 300 ml
• Onion — 1 pc, finely chopped
• Butter — 25 g
• Red bell pepper — 25 g
• Garlic — to taste, chopped
• Thyme — to taste

Instructions

1. Break the bird down: 2 thighs, 2 drumsticks, 4 breast portions, and 2 small (tender) pieces. Wings and carcass are left over.
2. Heat a pan; add vegetable oil and a splash of olive oil for flavour.
3. Place skin-down: thighs, drumsticks and breasts; salt and white pepper. Sear 30–60 sec per side to a light crust.
4. Transfer the chicken to a dish. In the same fat add the bacon, lower the heat, sauté lightly.
5. Add onion, stir; add thyme leaves, garlic, a touch of sugar; stir.
6. Add bell pepper and a little flour; stir.
7. Deglaze with white wine; stir.
8. Return the chicken to the pan. Add chicken stock — it shouldn’t cover the chicken fully, but close. Season with salt and white pepper.
9. Cover with a cartouche.

Rice

1. Pour a little vegetable oil into a pot with a knob of butter (50/50). Heat, add onion, sweat lightly.
2. Add garlic and a little thyme. Add the rice, stir so it picks up the fat.
3. Add chicken stock, a splash of wine, and water (one finger above the rice).
4. Add the saffron.
5. Bring to a boil over medium, simmer gently. When most of the liquid has cooked off, cover with a cartouche or lid and let stand 10 minutes.
6. Meanwhile, dice the bell pepper, stir into the rice.

Chicken

1. Concasse the tomatoes, then dice.
2. Strain the sauce into a separate pan; set the chicken aside.
3. Reduce the sauce until the surface bubbles are large. Stir in the tomato concasse.

Serving

1. Reheat the chicken in the pan.
2. Plate the vegetables from the chicken. Rice on top. Beside, both red and white meat. Spoon the sauce over.