Chicken with vegetables and wild rice

Description

The details of this meals are good in themselves, but in combination, they are even brighter and tastier. Wild rice company Mistral blends perfectly with nuts and is perfect as an exquisite garnish. Recommend.

Ingredients

Chicken thigh

950 g
Onion

1 piece
Carrots

3 piece
The Apium graveolens Dulce
Wine white semi-dry

125 ml
Tomatoes in own juice

400 g
Pepper

1 piece
Basil

1 tsp
Thyme

0.5 tsp
Bay leaf

2 piece
Vegetable oil
Salt
Black pepper
Sugar

2 tsp
Cashews

2 handful
Wild rice

100 g
Butter

2 Tbsp
Garlic

2 tooth
Lemon peel
Parsley

Cooking

Products. All the vegetables wash, peel, freed from seeds and partitions pepper.

Products (continued).

Cut onion into feathers, pepper into large pieces, carrots and celery cut into pieces 4 - 5 cm long, and cut into large strips.

If the tomatoes in own juice big, then cut them into two or three parts. Parsley puree them with lemon remove the zest, garlic - small dice.

In a frying pan with a thick bottom heat a couple of tablespoons of vegetable oil and fry the chicken thighs on both sides until flush (thighs pre-salt). After roasting put them in a bowl.

In the same oil fry the onion until transparent.

Add carrots and celery and continue to fry another 5 - 7 minutes, until soft.

While vegetables are roasted, cook gremolata. It's simple, mix in a bowl the parsley, garlic and lemon zest (my husband can eat gremolata poured on a piece of bread with butter).

Return the chicken pieces to the pan with onions, carrots and celery, pour wine, bring to a boil and allow to evaporate the alcohol.

Then add tomatoes, chopped peppers, thyme, Basil, Bay leaf, sugar (to tomatoes revealed his taste and not sour), salt to taste. Cover with a lid and simmer for 35 - 30 minutes, when the fighting is finished, remove the Bay leaf.

Wild rice wash and boil (best to start this process simultaneously with the start of cooking chicken) according to the instructions on the package, fry the nuts in the microwave and puree them, but not to flour.

Add in boiled rice with butter and nuts, and mix thoroughly. The garnish is ready.

On a plate lay a chicken thigh, vegetables, pour a small portion of the sauce formed during cooking, side a side dish of wild rice with nuts. When serving, sprinkle chicken and vegetable part of gremolata.

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