This is a family favorite. I like to use boneless skinless thighs because we like dark meat. You can use breasts or chicken on the bone. Just be sure to adjust cooking times for meat on the bone. This is also a pretty budget friendly meal. It’s great served with a crisp green salad. I make it in about 30 minutes.
Start the rice:
2 C basmati rice
1/2 C slivered almonds
2 TB Summer savory
2 TB tarragon
4 C stock or water (if using water, add salt after rice is cooked to develop the flavor)
In a hot pan, toast the almonds. Stir and heat for 3 minutes until the nuts release a nice aroma. Add rice. Toast 2 minutes more. Add herbs and liquid. Stir well. Cover and reduce to low. Simmer until rice is cooked through.
For the Chicken and Sauce:
1 lb chicken pieces, rinsed and dried
8 oz mushrooms, sliced
1 medium onion, sliced
2 oz goat cheese
1/2 C brown rice flour
2 tsp black pepper
zest of 1 lemon
2 tsp thyme
2 tsp salt
Heat a little oil in a large saute pan on medium high. Dredge chicken pieces in flour mixture and saute until a nice brown crust is on both sides. About 12 minutes. Remove chicken from pan.
Add onions, 2 TB olive oil, and a pinch of salt. Sweat the onions to translucent. Add mushrooms. Cook 4 minutes more. Add any leftover seasoned flour. Stir to make a roux. Add water to make a sauce, about 3/4 C. I don’t use stock here because the flavor of the seasoned flour is very intense. Then stir in the 2 oz goat cheese. Stir until smooth.
Add the chicken back to the pan. Cover and simmer until the chicken is cooked through.
Serve chicken and cream sauce over rice.