Tonight I cooked in order to get back into the swing of things in the kitchen. We had to stock up slightly from our absence these past days in Broome so I decided to remake the chicken meal from last week because it was easy as well as being very tasty. I decided to also recreate the rice dish which goes very well with the chicken because the butter, garlic and thyme mixture that is spread on the thighs melts and with the chicken juices forms a sauce that accompanies the rice very well.
The thigh pieces (skinless and boned) are wrapped in the prosciutto slices and then spread with the mixture. The original recipe does not call for it but I always spread some of the butter mixture on the inside of the thigh before it is wrapped as well as spreading the mixture on the prosciutto before it is marinaded in the fridge for an hour.
When I make the rice I melt some good butter in a small heavy saucepan, add ½ cup of rice and then fry the rice for a few minutes until the rice becomes opaque and then add the cup of stock. If the stock is of a good quality the rice becomes very tasty and is a perfect accompaniment to the chicken.
The meal was finished with a strong salad and a bottle of Houghton’s Chardonnay Semillon.