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Mascarpone Chicken with Beans and Rice

The girls were out this evening as the eldest kidlet had a choral performance somewhere or other which we only discovered at about three thirty in the afternoon, thus I was home marginally early and spent the evening with the boys. As such, I didn’t feel particularly rushed to put something on the table.
After scoffing some leftover turkish bread, spread with red harissa and zhoug (Mmmmmm spicy), I settled on making something with beans and chicken. I also figured I should use the fennel bulbs in the fridge and open checking the date, the mascarpone too.

So with this in mind, I set about making what turned out to be a very tasty dish indeed.


h2. Ingredients.

* 500g of chicken thigh fillets
* 1 large carrot
* 1 large brown onion
* 1 celery stalk (on the larger side)
* about a Tablespoon of butter
* 1 can of berlotti beans (or 1.5 cups of dried berlotti beans, soaked overnight and drained)
* 8 to 10 kalamata olives, pitted and halved lengthwise
* 1 medium or 2 small fennel bulbs
* 2 cloves of garlic
* 1 tub of mascarpone cheese (250g)
* salt
* cracked black pepper
* two splashes of white wine (maybe a quarter of a cup total)
* 1.5 cups of jasmine rice
* 2.5 cups of water
* 1 teaspoon of salt
* some ground szechuan pepper

h2. Method

Dice the onion, celery and carrot and place in the a frypan (with a lid) with some butter and fry gently covered for several minutes.
Dice the fennel and finely chop the garlic, then add to the frypan with a splash of wine. Cover and continue to gently fry/sauté, stirring occasionally.

Splash a little olive oil into a baking dish (I used a ceramic browning dish, square with low (1.5″) sides). Cut the chicken thigh fillets into three roughly equal size pieces and arrange them evenly in the baking dish. Tip the drained beans over the top, and arrange the olives over that. Now pour the sautéd vergetables over the top and smooth out with a spoon.

In the frypan, melt some more butter, splash in some wine, and add the mascarpone cheese. Break the cheese up with a wooden spoon until it’s all melted. Add some salt, and the cracked black pepper. Now pour this cheesy sauce over the contents of the baking dish.

Cover the dish firmly with aluminium foil and bake at 190C for an hour.

Fifteen minutes before the chicken dish is ready, place the rice, water, salt and szechuan pepper in a large casserole dish (with lid), stir, cover and microwave for 14 minutes on 80% power.

Serve the chicken and bean dish over a bed of rice.

posted to Australian,Recipes @ 10:17 pm

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Basic Bread | home | High-top Cheese and Onion Bread