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CHICKEN AND RICE WITH MUSHROOMS

You’re going to love this one-pot chicken and rice with mushrooms recipe! It’s flavorful, quick, and easy to make, all in one pot. The garlic butter-infused rice pairs perfectly with tender chicken and savory mushrooms, creating a delicious meal that’s sure to become a staple in your dinner rotation. Simple yet elegant, it’s the perfect combination of convenience and taste!

Ingredients

  • 2 cups raw basmati golden sella rice (washed)
  • 6 bone-in chicken thighs (trimmed)
  • ½ lb mushrooms (more if desired)
  • ½ cup finely chopped onions
  • 2 tablespoons butter
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons olive oil
  • 2 teaspoons Herbes de Provence
  • 3 cups low-sodium chicken stock
  • Salt and black pepper

Instructions

  • Pat the chicken thighs dry with a paper towel and season with salt, pepper, and half of the Herbes de Provence.
  • Heat olive oil in a pan over medium-high heat. Add the chicken thighs, skin-side down, and cook without moving them for 4-6 minutes until they’re seared and crispy. Flip the chicken and cook for another 2-3 minutes.
  • Remove the chicken from the pan and set it aside on a plate.
  • In the same pan, add garlic, butter, parsley, and mushrooms. Cook until the mushrooms brown, then add the chopped onions and cook for another 1-2 minutes, or until the onions are soft and translucent.
  • Stir in the washed rice and cook for 60 seconds to toast it slightly. Add the chicken stock, stirring to combine. Deglaze the pan while mixing, then season with salt and the remaining Herbes de Provence.
  • Arrange the seared chicken thighs on top of the rice, along with any resting juices. Cover the pan, reduce the heat, and cook for 15-20 minutes, or until the rice is tender and fluffy.
  • Once done, sprinkle with fresh parsley and stir to combine. Let it sit for another minute or two before serving. Enjoy!

HOW TO MAKE GORDON RAMSAY BEEF WELLINGTON AT HOME

Gordon Ramsay’s beef wellington is undoubtedly his most iconic dish. Renowned for his brilliance in reinventing classic recipes, Ramsay consistently delivers exceptional flavor and elegance in his signature creations.

INGREDIENTS

For the Beef Fillet

  • 1 pound beef fillet
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon English mustard

For the Mushroom Filling

  • 4 cups chestnut mushrooms
  • ½ cup chestnuts
  • 2 garlic cloves
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon thyme leaves

For Assembly

  • 2 tablespoons egg wash
  • 1 teaspoon freshly ground black pepper
  • 200 g Parma ham
  • 1 packet puff pastry
  • 1 sprig thyme
  • 1 teaspoon sea salt

EQUIPMENT

  • Pan
  • Bowl
  • Tongs
  • Blender
  • Spatula
  • Cling film
  • Knife
  • Spoon
  • Basting brush

INSTRUCTIONS

  • Prepare the Beef Fillet: Season the beef fillet with salt and black pepper. Heat a pan with olive oil and sear the beef fillet until golden brown on all sides. Remove from heat and brush it with English mustard.
  • Make the Mushroom Filling: In a blender, combine chestnut mushrooms, chestnuts, garlic, salt, black pepper, and thyme leaves. Blend until smooth. Transfer the mixture to a dry pan and cook over medium heat to remove excess moisture. Set aside to cool.
  • Assemble the Wellington:
    • Lay out a sheet of cling film and arrange slices of Parma ham, overlapping slightly.
    • Spread the mushroom mixture evenly over the ham.
    • Place the beef fillet on top, then carefully wrap the ham and mushroom mixture around the beef, using the cling film to roll it tightly.
    • Twist the ends of the cling film to secure the roll and refrigerate until firm.
  • Wrap with Puff Pastry: Remove the cling film from the beef roll. Roll out the puff pastry and wrap it around the beef, sealing the edges. Use cling film to roll it tightly again, then refrigerate for 5 minutes.
  • Prepare for Baking: Remove the cling film from the pastry-wrapped beef. Brush the surface with egg wash for a golden, crispy finish. Use a knife to make decorative slits on top of the pastry and garnish with dried thyme.
  • Bake the Wellington: Preheat the oven to 200°C (392°F). Place the prepared beef Wellington on a baking sheet and bake for 30 minutes.
  • Rest and Serve: Allow the Wellington to rest for a few minutes after baking. Slice into portions and serve. Enjoy your elegant creation!