Skillet Chicken With Mushrooms and Caramelized Onions
Chicken Bog With Middlins Risotto
- Total Time
- 2 hours
- Rating
- Notes
- Read community notes
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Ingredients
- 1pound (about 3 medium) tomatoes
- 2tablespoons vegetable oil
- 4chicken legs, skin removed (see note)
- Salt
- freshly ground black pepper
- ½pound andouille sausage, diced
- 1cup diced onion
- 4cloves garlic, minced
- Half of a red pepper, diced
- 1tablespoon fresh thyme
- 2bay leaves
- 1cup red wine
- 2cups chicken broth or water
- 4tablespoons butter
- 3½cups chicken broth or water
- 4tablespoons butter
- ½cup diced leeks
- 1cup Anson Mills Carolina Gold Rice Grits or arborio rice (see note)
- ½cup white wine
- ½cup Parmesan
For the Chicken
For the Risotto
Preparation
For the Chicken
- Step 1
Bring a medium pot of water to a boil. Cut a small X in the bottom of each tomato. Boil for 1 minute, then transfer to an ice-water bath to cool. Peel, seed and dice the tomatoes, setting aside 1 cup.
- Step 2
In a heavy saucepan fitted with a lid, warm the oil over medium-high heat. Season the chicken with salt and pepper. Add the chicken and brown on all sides, 4 to 6 minutes per side. Remove from the pan. Add the sausage, onion and garlic and sauté until softened, about 4 minutes. Stir in the red pepper, tomatoes, thyme and bay leaves. Deglaze the pan with the wine and reduce until the pan is nearly dry. Add the chicken broth or water and bring to a boil. Tuck the chicken into the liquid and simmer, covered, until the chicken is tender and pulls easily from the bone, about 40 minutes.
- Step 3
Set the chicken aside to cool and discard the bay leaves. When the chicken is cool enough to handle, shred the meat from the bone and return it to the pot. Reduce the broth until slightly thickened. Whisk in the butter and adjust the seasoning with salt and pepper.
- Step 4
Prepare the risotto: in a small pot, heat the chicken broth or water until warmed through. In a heavy-bottomed saucepan, heat 2 tablespoons butter over medium-high heat. When it starts to foam, add the leeks and stir until softened, about 3 minutes. Add the rice and stir for a couple of minutes to toast the grains. Stir in the wine and cook until absorbed. Begin adding the warmed broth, about a half-cup at a time, and cook at a faint simmer, adding more broth as it is absorbed, stirring all the while. Cook until the rice grits are softened through and creamy. Stir in the Parmesan and remaining 2 tablespoons butter. Adjust the seasoning with salt.
- Poulet Rouge is preferred in this recipe but can be hard to find; a similar breed, Belle Range, is sold at the Violet Hill Farm Stand at the Union Square Greenmarket. Anson Mills Carolina Gold Rice Grits are available at ansonmills.com.
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Private Notes
Cooking Notes
Think you put it in with the red pepper, thyme and bay leaves. Don't know why it limits you to one cup; I put the whole thing in.
PS. Sold as CAROLINA GOLD RICE GRITS on the Anson Mills site. ;)
Being solo, w/ not all the ingredients or time, I made a simplified version that was tasty. Chopped but didn't seed or skin the tomatoes; used 2 chicken leg quarters (drumstick+thigh); kept the skin on until the end; did not thicken the sauce; & served over plain brown basmati rice, rather than risotto. The chicken was tender, & the andouille gave it a delicious smokiness & body. Even better the 2nd day reheated together w/the rice. (Usually in chicken bog, the rice is cooked *with* the stew.)
By chicken legs, do you mean leg quarters or drumsticks?
Made exactly as written, and it was absolutely delicious! It will move to my permanent rotation. I used Rocky Chicken legs, and Spanish Bomba Paella Rice for the risotto. Definitely 5 stars! I am curious - what is the Middlins reference? I do not understand it. Thank you for a great recipe, Christine.
As best I can explain, Middlins are "broken pieces" of Carolina rice. This type of rice breaks easily during processing. I've read it makes a great summer risotto. Never tried them or this recipe, but will now. https://ansonmills.com/products/24 Check out the link above. Good luck!
PS. Sold as CAROLINA GOLD RICE GRITS on the Anson Mills site. ;)
This is quite delicious—well worth the time! Invest in a serrated soft-flesh-vegetable peeler to spare yourself that initial step with the tomatoes. But don’t skip that step if you lack the implement. The tomatoes do end up dissolving in the sauce; you don’t want those skins. I doubled the amount of leeks in the risotto. No regrets.
Am I missing what to do about the cup of tomatoes set aside?
Think you put it in with the red pepper, thyme and bay leaves. Don't know why it limits you to one cup; I put the whole thing in.
This is SO GOOD, I can't believe no one else has commented. The Andouille and the chicken together make a wonderful combination. Glad to see the tip of fixing the risotto ahead of time, as I am planning on serving this to my book club when I host next. Great meal for when it gets cooler.
Made risotto, partially, ahead of time so I wasn't stuck in kitchen with guests. Made chicken stew in the afternoon and then reheated.
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