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Chicken with herbs and rice

Preparation time: 20 minutes.
Cooking time: 1 1/4 hours.
Calories: 395 per portion

ingredients

serves 4
2 tablespoons oil
1 onion, chopped
2 garlic cloves, chopped
4 chicken portions
100 g (4 oz) mushrooms, sliced
150 ml (1/4 pint) chicken stock
150 ml (1/4 pint) dry cider
2 teaspoons chopped fresh mixed herbs
salt and pepper
100 g (4 oz) long-grain rice
pinch of powdered saffron

method

1. Heat the oil in a non-stick frying pan. Fry the onion and garlic with the chicken portions until golden.

2. Add the mushrooms, stock, cider, herbs and salt and pepper. Cover and simmer gently for 1 hour.

3. Meanwhile cook the rice (see Cook's Tip). Stir the saffron into the cooked rice.

4. To serve, arrange the rice on a warmed serving dish, put the chicken pieces and vegetables on top.

To cook the rice, put it in a saucepan with 300 ml (1/2 pint) cold water. Bring to the boil, then cover and simmer for 15 - 20 minutes, until the water has been absorbed and the rice is tender. Do not lift the lid while the rice is cooking.

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