6 chicken thighs
2 cups rice
3 cups water
about a cup of canned tomato
half a cup of a dry white wine
1 leek sliced thin
couple cloves of minced garlic
tablespoon of dried mixed herbs
salt n pepper
brown chicken, remove and set aside, add leek, cook over medium low heat till soft, roughly 5 minutes, add garlic, cook for another minute, add rice, stir well, add wine, stir and scrap to remove bits from bottom, add tomato and water, add a little S&P (do not season to taste at this stage), place chicken back on top and simmer on low heat till water is absorbed by the rice.. takes about 20-25 minutes for me.. once water is absorbed, remove chicken, stir to fluff up the rice and season to taste..
place a piece of chicken on top of the rice and serve with a glass of white if there is still some left.....
may need a replacement bottle......
