| Level: | Easy |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons butter
- 1/3 to 1/2 cup broken linguini
- 2 leeks, trimmed and chopped into thin half moons
- Salt and pepper
- Salt and pepper
- 1/2 cup dry white wine, optional
- 1 1/4 cups white rice
- 3 cups chicken stock, reserved from Poached Chicken, recipe follows
- 1 lemon, juiced and zested
- 3 cups cooked chicken, about half of meat from Poached Chicken, recipe follows
- 1/2 cup parsley, chopped
- 1 whole chicken, 5 pounds
- 2 bay leaves
- 2 carrots, coarsely chopped, with stems, if you have them
- 2 large cloves garlic, crushed
- 1 lemon, sliced
- 1 onion, quartered
- A few stalks celery with leafy tops, coarsely chopped
- A small handful fresh parsley with stems
- Salt
- A few peppercorns
Instructions
- Heat the butter over medium heat in a skillet that has a lid. Add the pasta and toast until deep golden and nutty. Add the leeks and wilt, 3 to 4 minutes. Season with salt and pepper, and add wine, if using, and cook until it evaporates. Add the rice and the chicken stock and lemon zest. Bring to a boil, and reduce the heat to a simmer. Cover and cook until almost tender, 15 minutes. Add the chicken, lemon juice and parsley. Cover, let stand 5 to 10 minutes, then serve.
- Get Rachael’s shopping list for this episode’s recipes here.
- Place the cleaned chicken in a pot on bed of bay leaves, carrots, garlic, lemon, onions, celery and parsley. Fill the pot covering the top of the chicken with about 12 cups water. Sprinkle with salt and throw in a couple of peppercorns. Bring the water to a low boil then gently cook at low rolling simmer for about 1 hour, turning the chicken occasionally. Turn off the heat and allow the chicken to cool completely in its own juices. Remove the chicken and separate the meat from the skin and bones. Strain and reserve all of the cooking liquids.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1253 |
| Total Fat | 65 g |
| Saturated Fat | 21 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 80 g |
| Cholesterol | 304 mg |
| Sodium | 1953 mg |
Reviews
Lovely recipe! I’m a gardener so I’m always looking for ways to incorporate things that I grow into new recipes. Simple, fast and delicious!
This was a nice change of pace for our family dinner. Very comforting but not too heavy. It’s very ‘leek-centric’ but that wasn’t a bad thing. The kids loved it. I might try adding mushrooms next time.
Makes leftovers taste like better than the first night and a simple recipe to modify based on what you have available. I used left over grilled chicken and rice and sauteed some onions and french cut frozen green beans. Added the lemon juice and chicken toward the end and it was a big hit. Everyone went back for seconds!
I’ve tried all three of the dinners from this episode, and have liked all of them. There was enough of this left after two meals to combine with some of the chicken broth for a soup.
Very straightforward recipe with great results.
Tasty but a little washed-out looking in terms of presentation to the table.
This was my first effort from the 3 In The Bag series and I am hooked. This was so delicious and healthy. The rice pilaf was out of this world! Still have leftover homemade chicken stock from the 3 recipes, so my rice cooker is loving the added flavor! More than enough to feed the family at less than $60 for the bag of groceries. If you haven’t checked out 3 In The Bag yet, you should do so! Wonderful meals, great flavor and low on cost. Feeding a family of 9 I have to watch costs! Rachael you’ve got me in the bag!
This was really awful. I read and reread the ingredients and instructions to see if I did something wrong…nope. I love all the ingredients seperately and thought it would go well together, but no. I even upped the salt and pepper as some suggested, but still unedible. Very disappointed.
Very tasty and easy. And I have tons of stock left for soup! 🙂 I love the concept of this show
This was very tasty. We also used a rotisserie chicken. We used more chicken stock and added 16oz. bag of frozen peas and a drained and rinsed can of chic peas. we also used cilantro for the parsley. This made a very tasty and hearty meal.