Joint the chicken into 4 pieces, legs & breasts apart, season with salt and pepper. Brush the breast with the mustard, wrap with bacon and grill. Lightly dust the legs and seal in a hot pan with melted butter until browned on both sides. Add in halve the onion, remaining vegetables and few springs of herbs, de glace with the beer, set to simmer for approximately 25 minutes. Meanwhile prepare the pilaff; shallow fry the onion in butter, sweat in the rice and mushrooms together with few herbs springs until glazed. Pour in the wine, allow evaporation, pour in the stock, bring to the boil. Remove from heat, cover with tight fitting lid and finish cooking in a hot oven for 20 minutes. Serve the chicken on a bed of rice.
Serves 2Email this Recipe Watch Video Back to Aaron's Recipes