Six O’Clock Resolution: Celery boosts flavour of hen and rice

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This homey recipe demonstrates two of Toronto blogger Jennifer Emilson’s ideas for cooking hen: celery boosts flavour, and including seasonings after you brown the hen avoids burning the meat. It’s from The Lemon Apron Cookbook (Urge for food by Random Home, $36), a handsome assortment of greater than 100 simple recipes from many cuisines, together with from Emilson’s German-Canadian background. Her weblog The Lemon Apron demonstrates her cautious, detailed directions.

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Testing this recipe, I used 1 tablespoon (15 mL) freshly grated lemon peel as an alternative of lemon zest, skipped the onion powder, and used 2 cans (284 mL/10 ounces every) hen bouillon, and no water, because the liquid.

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In the event you purchase giant hen thighs, one per serving is a lot. If most popular, you’ll be able to cook dinner and bake the entire dish in a single giant, heavy, ovenproof pan.

Mum’s Rooster and Rice

Serves 4 to six

2 teaspoons (10 mL) paprika

2 teaspoons (10 mL) dried thyme leaves

Salt

Freshly floor pepper

1 teaspoon (5 mL) every lemon zest, onion powder and garlic powder

1 tablespoon (15 mL) olive oil

2 tablespoons (30 mL) butter

6 to eight hen thighs, bone in, pores and skin on

1 giant onion, chopped

2 cloves garlic, minced

3 stalks celery, chopped

1 cup (250 mL) raw basmati rice

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1 3/4 cups (425 mL) hen inventory

2 tablespoons (30 mL) finely chopped flat-leaf parsley

In a small bowl, mix the paprika, thyme, 1 teaspoon (5 mL) every salt and pepper, the lemon zest, onion powder and garlic powder. Put aside.

In a big, heavy frying pan over medium-high warmth, warmth oil and 1 tablespoon (15 mL) of the butter till scorching. Brown the hen thighs for 3 to 4 minutes per facet. Switch to a plate to chill.

Pour off all however 1 tablespoon (15 mL) of the fats from the pan, place pan over medium warmth and sauté onions till they begin to soften, about 10 minutes. Add garlic and proceed to cook dinner for one more minute. Add celery and 1 teaspoon (5 mL) every of salt and pepper and cook dinner till the celery begins to melt, about 3 minutes.

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Rub the browned hen thighs on all sides with the seasoning combination.

Unfold the vegetable combination evenly in a 9- by 13-inch (3.5 L) baking pan. Unfold rice evenly over the greens and dot with the remaining 1 tablespoon (15 mL) butter.

Organize hen thighs evenly on the rice. Pour hen bouillon and 1/2 cup (125 mL) water into pan on the rice, avoiding the hen thighs. Cowl pan tightly with aluminum foil.

Preheat oven to 350 levels F (180 C). Bake pan of hen and rice for 35 to 45 minutes, uncovering pan for the final quarter-hour of baking. An instant-read thermometer inserted in hen ought to learn 165 F (75 C) when hen is finished. (If desired, cool pan and refrigerate for as much as 24 hours, then reheat, coated, at 350 F/180 C for 45 minutes.)

Serve sprinkled with parsley.

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