Mushroom Chicken Paella

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Ingredients (for 2ppl):

Main Ingredients:

  • 4 skin on, bone in chicken thighs
  • 120g paella rice
  • 2 tsbp extra virgin olive oil
  • 1 small shallot
  • 1 clove garlic
  • 25g unsalted butter
  • chopped flat leaf parsley
  • chopped chives

Mushroom Stock:

  • 1 stick celery
  • 1/4 bulb of fennel
  • 1 small carrot
  • 2 shallots
  • 1 small leek
  • 200g chestnut mushrooms
  • 1 tbsp vegetable oil
  • 1 clove of garlic
  • 1 bay leaf
  • 1 small sprig of thyme
  • 1 tbsp soy sauce

Goes Well With:

  • Seasonal Vegetables

Utensils:

  • Saucier

Instructions

Best if chicken is brined (45mins - 4 hour before)

Prepare Mushroom stock (1h 10m):

  1. Heat the oven to 200°
  2. Roughly chop all vegetables and toss with oil and salt and roast (25 mins)
  3. Transfer to a large saucepan and add 1.2l of cold water, garlic, bay leaf, thyme and soy sauce bring to a simmer and cook (35 mins)
  4. Strain with a fine sieve keeping the liquid

Cooking (40 mins):

  1. Turn the oven up to 220° and put the chicken in (35 mins)
  2. Measure out 800ml of the mushroom stock, fill up with water to 800ml if short
  3. Meanwhile, 10 mins in to cooking the chicken, add the oil and garlic to a pan and soften (5 mins)
  4. Add the rice and stir (1 min)
  5. Gradually add the mushroom stock and stir (20 mins)
  6. Stir in the butter and most the herbs
  7. Add chicken when done, resting juices, a drizzle of oil and remaining herbs