Chicken & Herb Casserole

• Chicken thigh(700 g)
• Steamed Rice(220 g)
• Onion(1)
• Carrot(2)
• Celery(2)
• Garlic(3 cloves)
• Butter(2 tbsp)
• All-Purpose Flour(2 tbsp)
• Chicken Broth(500 ml)
• Cream(250 ml)
• Flat Leaf Parsley(20 g)
• Fresh dill(10 g)
• Thyme(1 tsp)
• Lemon(1)
• Parmesan(60 g)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• Olive oil(1 tbsp)

Method

1. 1

   Heat the oven to 190°C. Cut the {Chicken thigh} into irregular bite-size pieces. Finely chop the {Onion}, {Carrot}, {Celery}, and {Garlic}. Chop the {Fresh parsley} and {Fresh dill}, then finely grate the zest from half the {Lemon}.

   ~18 min

2. 2

   Warm the {Olive oil} and {Butter} in a large pan over medium heat. Add the {Onion}, {Carrot}, and {Celery} with half the {Salt} and half the {Black pepper}. Cook until softened, about 8 minutes. Stir in the {Garlic} for 1 minute, then sprinkle in the {Flour} and cook for 1 minute more.

   ~10 min

3. 3

   Gradually pour in the {Chicken Stock}, stirring well, then add the {Cream}, remaining {Salt}, remaining {Black pepper}, {Thyme}, chopped {Fresh parsley}, chopped {Fresh dill}, and the lemon zest from the {Lemon}. Stir in the {White rice} and {Chicken thigh}. Bring just to a gentle simmer for 3 minutes so everything is evenly combined.

   ~8 min

4. 4

   Tip the mixture into a casserole dish and scatter over the {Parmesan}. Bake until the rice is tender, the chicken is cooked through, and the top is golden in spots, 35 minutes.

   ~35 min

5. 5

   Rest for 5 minutes, then squeeze over a little juice from the remaining {Lemon} half and serve.

   ~5 min