Funky chicken rice

The name says it all! This tasty recipe is almost a cheat’s version of risotto, minus the time spent endlessly stirring a gluggy mixture over a hot stove! It’s easy to whip up and goes down a treat thanks to the classic combination of chicken, mushrooms and bacon. The tarragon brings an extra hit of flavour, while the wine helps create that rich aroma. Serve up a few scoopfuls in a bowl and dig in! This recipe makes enough for about 4-6 serves so you can freeze any leftovers and whip them out on those nights you don’t feel like cooking.

Ingredients

• 2 teaspoons olive oil
• 1 clove garlic, diced
• 1/2 onion, chopped
• 500g chicken, diced
• 200g diced bacon
• 500g mushrooms, sliced
• 300ml thickened cream
• 1/2 cup dry white cooking wine
• 1-2 teaspoon Dijon mustard
• Pinch of tarragon
• 2 cups rice, cooked and drained
• Salt and pepper, to taste

Method

1. Heat olive oil in a large frying pan over a medium heat, then add garlic and onion. Cook until translucent. Add chicken and bacon; stir 2 minutes or until chicken is browned, then add mushrooms and stir until tender.

2. Add cream and white wine, simmer 2 minutes, stir in mustard. Add tarragon and salt and pepper to taste. Carefully add rice, until mixture is of a thick, but still easily mixable, consistency. Serve.