Poule Aux Riz

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 2
• 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 teaspoon dried thyme, divided
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup uncooked rice
• 1 cup frozen peas (about 5 oz)
• 1 leaf green leaf lettuce
• 1/4 teaspoon sugar
• 1 egg yolk
• 1/2 teaspoon wine vinegar

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 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.