Free-range chicken stew cooked with wild mushrooms and basmati rice.
Rinse the basmati rice and cook in one and a half times its volume of water along with a pinch of salt for 5 minutes. Turn off the heat and leave the rice to stand for about 10 minutes.
Cu the chicken into cubes and clean the mushrooms.
In a pan with a drizzle of olive oil, brown the chicken pieces. Season with salt and pepper and set aside.
Saute the shallots in a pan, then add the mushrooms and deglaze the pan with white wine. Reduce by half, then add the crew, and chicken pieces.
Place the rice on a plate with the chicken on top and finish with the mushroom sauce.
«Vary the mushrooms used in this recipe depending on which are in season. »