Chicken with Rice, Basil and Olive oil
In winter anything that you can just throw in a pot and walk away are what dreams are made up. The delicious smells waft from the kitchen and while things simmer away you can spend time hours lying around with your feet up in front of the fire reading outrageous gossip…
This little gem is from Nigella’s column in UK Vogue years and years ago ….
You need for 4:
8 pieces of chicken breast or leg or whatever
2 finely chopped onions
2 to 4 garlics finely chopped ( the more the merrier)
500ml or so of dry white wine
100ml glamorous designer extra virgin olive oil
220g Arborio rice
2 tabs of boring old plain olive oil
3 bunches of basil
·Heat the boring old olive oil in a heavy based pan ( it loses it’s taste when you cook it so why waste those extra virgins?)
·Season the chicken pieces with salt and pepper and brown those little buggers so they glow like they’ve had a holiday on St Barts.
·Do not over crowd the pan (“you’re in my sun”)
·Whip them out when they’re done and tanned.
· And add the onions and then gently sweat them like they‘ve spent the night dancing at Les Bains Douches.
·When they are translucent ( like a wet white bikini) add the garlic.
·And toss those brown chicken pieces back in there too please.
·Pour over the wine, the snazzy designer olive oil, the rice and half the basil leaves.
·Pour your self a wine too and then
·Whack the lid on (the pan not the wine) and let it simmer way for ½ hour or so until the chicken and rice are cooked.
·How can you tell it’s done? Stick your fork in and try it, then lick your fingers ( it’s a Nigella recipe after all).
·Sorry I know.1/2 an hour is hardly long enough to get through any gossip at all.
·Serve with the rest of the basil tossed nonchalantly through and lots of salt and pepper….
·And perhaps a chic little green leaf salad and some crusty bread
·Finger licking good!
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