One-pot Tarragon Chicken, Mushrooms and Rice
This simple dish is a great one for a chilled night in, because it’s so warming and easy to prepare, plus tarragon is a great source of relaxing magnesium. Serves 4.
Preheat the oven to 200°C/180°C fan/gas mark 6. Put 800ml chicken stock and 150ml dry white wine into a large, shallow ovenproof casserole and bring to the boil. Put 225g Basmati rice into a sieve and rinse under the cold tap until the water runs clear.
When the liquid is boiling, add the rice, 200g finely sliced mixed mushrooms, one finely sliced banana shallot and 2 tbsp chopped fresh tarragon leaves with a pinch of salt and pepper and stir to combine. Place 6-8 chicken thighs, skin side up, on top, drizzle them with olive oil and sprinkle over a little salt and pepper. Cook in the oven, uncovered, for 45-50 mins, until the chicken is deeply bronzed and the rice is tender. Serve immediately.