Rice with chicken and eggs
8 servings
140 minutes
Rice with chicken and eggs is an exquisite dish of French cuisine that combines the tenderness of chicken meat, the velvety texture of the sauce, and the airy lightness of rice. Its roots lie in the traditions of French gastronomy, where special attention is paid to the harmony of flavors and exquisite details. White wine adds sophistication while egg yolks create a softness in the sauce that envelops each piece of chicken. The dish is served elegantly, with aromatic rice framing juicy meat in sauce, creating visual and taste delight. Perfect for a festive dinner or a cozy evening, it embodies French culinary art and makes one feel like a guest at an upscale restaurant. The ease of preparation makes it accessible even for those just discovering the magic of cooking.
1
Place the chicken in a large pot, cover with water, add a pinch of salt, onion, garlic, bay leaf, white wine, and sliced carrots. Cover, bring to a boil, skim off the foam, reduce heat, and simmer for 1.5–2 hours until the chicken is cooked. Don't forget to skim off the foam.
- Chicken: 1.5 kg
- Salt: to taste
- Onion: 1 piece
- Garlic: 2 cloves
- Bay leaf: 1 piece
- Dry white wine: 175 ml
- Carrot: 2 pieces
2
At this time, cook the rice: bring a pot of unsalted water to a boil, add the rice, stir with a wooden spoon, and cook on high heat for 12-15 minutes until the rice is soft. Drain the rice in a large colander and rinse well under cold water. Let the water drain and set aside.
- Long grain rice: 500 g
3
Remove the chicken from the pot and separate the meat from the bones. Place it in a bowl and pour in some broth to keep it warm.
- Chicken: 1.5 kg
4
Make the sauce: heat half the butter with sunflower oil in a pot, stir in the flour and cook, stirring, for 2 minutes. Pour in 750 ml of chicken broth and cook, whisking to avoid lumps.
- Butter: 80 g
- Sunflower oil: 2 tablespoons
- Wheat flour: 2 tablespoons
- Chicken: 1.5 kg
5
In a bowl, beat the egg yolks and carefully pour in a little broth so they don't curdle. Add finely chopped parsley, mix, and transfer everything to the pot with the sauce. Add salt if needed. Add the chicken, mix, turn off the heat, but do not let the mixture cool.
- Egg yolk: 2 pieces
- Parsley: 3 stems
- Salt: to taste
- Chicken: 1.5 kg
6
Heat the remaining butter in a saucepan, add the rice, salt it, and heat while stirring with a wooden spatula. Then place the rice in a ring mold, invert it onto a serving dish, and place the chicken in sauce in the center. Serve immediately.
- Butter: 80 g
- Long grain rice: 500 g
- Salt: to taste