Poule Aux Riz Recipe

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Ingredients:

Serving

2 whole chicken leg quarters (bone-in, skin-on )
1 medium yellow onion, quartered (leave the peel on )
2 garlic cloves, crushed (leave the peel on )
3/4 lb chicken parts (for stock ( backs , necks, wings)
6 cups water
1/3 bunch flat leaf parsley, divided
3/8 tsp dried thyme, divided
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup uncooked white rice
1 cup frozen peas (about 5 oz)
1 leaf green leaf lettuce
1/4 tsp sugar
1 egg yolk
1/2 tsp white wine vinegar

Directions:

Place chicken legs, onion, garlic, chicken parts and water in a saucepan. Add 2 sprigs parsley, 1/4 tsp thyme, 1/2 tsp kosher salt, and 1/4 tsp pepper. Bring to a boil, then reduce to a bare simmer; there should be tiny bubbles streaming to the surface, but the surface should barely move (about 170-180°F). Keep at this temperature for 1 hour.
Remove the leg quarters to a plate. Raise the heat and boil the stock vigorously for 20-30 minutes, until it tastes like delicious chicken soup. Drain the broth and discard the solids.
Combine the rice with 1 cup of stock. Bring to a boil, covered, then cook 15-20 minutes, until almost done. Turn off heat and allow the rice to rest.
Meanwhile, in another saucepan, combine peas with 1 lettuce leaf, 1/8 tsp dried thyme, 1/4 tsp sugar and 1 sprig parsley. Place over low heat and cook, stirring occasionally, about 20 minutes. Taste and add salt and pepper if needed; discard the lettuce leaf.
While the rice and peas cook, in the top of a double boiler, combine the egg yolk and vinegar. Whisk constantly while slowly adding 2/3 c of chicken stock. Continue whisking over heat until slightly thickened. Season to taste with salt and pepper. Coarsely chop the remaining parsley and set aside.
Remove the skin and bones from the chicken legs. Shred the meat into bite-sized pieces. Serve the chicken over the rice, sprinkle with parsley to garnish, and pass the sauce on the side. To be very French, serve the peas as a separate course after the chicken, rather than on the same plate.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1463.77 Kcal (6129 kJ)
Calories from fat	804.06 Kcal
		% Daily Value*
Total Fat	89.34g	137%
Cholesterol	554.82mg	185%
Sodium	1114.18mg	46%
Potassium	1635.69mg	35%
Total Carbs	59.53g	20%
Sugars	5.49g	22%
Dietary Fiber	6.94g	28%
Protein	97.85g	196%
Vitamin C	35.7mg	60%
Iron	11mg	61%
Calcium	238.6mg	24%

Amount Per 100 g
Calories	91.24 Kcal (382 kJ)
Calories from fat	50.12 Kcal
		% Daily Value*
Total Fat	5.57g	137%
Cholesterol	34.58mg	185%
Sodium	69.45mg	46%
Potassium	101.96mg	35%
Total Carbs	3.71g	20%
Sugars	0.34g	22%
Dietary Fiber	0.43g	28%
Protein	6.1g	196%
Vitamin C	2.2mg	60%
Iron	0.7mg	61%
Calcium	14.9mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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