This is my version of Fay Ripley’s recipe from the “Fay’s Family Food” book. I love all her recipes but for some reason this one came out a bit dry when I first tried it, maybe I didn’t use enough dark meat.
Also, I wanted to make this using short grain brown rice which is a favourite in my family. It’s actually a bit of a miracle food and you can read why in my post here.
8 good sized chicken pieces (thighs and breasts)
1tbsp Olive oil
1 large onion, chopped
150g pack pancetta cubes
2 large garlic cloves, chopped
400g short grain brown rice or brown basmati rice
900ml chicken stock (homemade, otherwise low salt or salt free)
juice of 1 lemon
2-3 sprigs of thyme
250g frozen broad beans
- Heat the oven to 200c. In an oven and flame proof casserole dish heat the oil and brown the chicken pieces all over. Remove from the dish and set aside.
- If there is too much oil remaining, remove some, then fry the onion and pancetta until soft and light brown. Add the garlic and fry gently for a minute.
- Put the rice in and stir well to coat all the grains, cook for a minute or two, then add the stock, lemon juice, thyme and broad beans.
- Bring to the boil then add the chicken pieces back in, stir well, put on the lid and transfer to the oven for 50 minutes.
- Serve straight from your casserole, maybe with a green salad and crusty bread.
For babies, remove some chicken from the bone and whizz up with the rice, for young kids serve as it is. For older kids and adults, season on the plate.
For more of Fay’s recipes you can buy her book on Amazon: