Laurel Brook Farm ’ s Baked Chicken & Rice
Recipes and Photography Courtesy CABOT
CABOT
Laurel Brook Farm ’ s Baked Chicken & Rice
SERVINGS 4 • PREP TIME 20 minutes • COOK TIME 60 minutes
Almost every day for more than half a century , farmer Dottie Jacquier of Laurel Brook Farm has cooked up dinner for family members and visitors on their multi-generation farm . Her simple , hearty main courses include baked chicken with mushrooms which inspired this recipe .
INGREDIENTS
DIRECTIONS
1 . PREHEAT oven to 375 °.
2 . REMOVE and discard root ends and dark green tops of leeks . Cut in half lengthwise , and rinse thoroughly under cold running water to remove grit and sand . Cut leeks crosswise into halfmoon-shaped slices .
3 . COMBINE flour , salt , and pepper in a pie plate . Dredge chicken in flour mixture .
• 2 large leeks
• ¼ cup all-purpose flour
• 1 teaspoon table salt
• ½ teaspoon freshly ground black pepper
• 4 chicken leg quarters ( 3 pounds ), cut into thighs and drumsticks
• 2 tablespoons olive oil
• 12 ounces fresh mushrooms , quartered
4 . HEAT olive oil in a large ovenproof skillet set over medium-high heat . Cook chicken , in 2 batches , 4 minutes on each side or until browned ; drain on paper towels , reserving 1 tablespoon of drippings in skillet .
5 . SAUTE leeks , mushrooms , and thyme in hot drippings 5 minutes or until leeks are tender and mushrooms are lightly browned . Stir in rice ; cook , stirring constantly , 2 minutes . Stir in chicken stock ; bring to a boil . Add chicken ; cover tightly , and bake 35 to 40 minutes or until liquid is absorbed and rice is tender .
• 1 teaspoon fresh thyme leaves
• 1¼ cups uncooked long-grain rice , rinsed
• 2½ cups chicken stock
• 4 ounces Cabot Vermont Sharp Cheddar , grated , about 1 cup
• ¼ cup Cabot Sour Cream
• 3 tablespoons Cabot Unsalted Butter
• ½ teaspoon paprika
6 . REMOVE chicken pieces to a plate , and stir grated cheddar cheese and sour cream into rice . Replace chicken pieces on top of rice , dot with butter , sprinkle with paprika , bake , uncovered , about 15 minutes or until chicken is browned and a meat and thermometer inserted into thickest portion registers 165 °.