Baked Chicken & Mushroom Rice

20 mins Prep
45 mins Cook
6 Serves

Baked chicken and mushroom rice – this is a simple one-pot crowd pleaser made with free range chicken drumsticks, an underrated part of the chicken with delicious flavour at an affordable price. The hidden secret is that I blitz shiitake mushrooms to a powder to give the rice a stronger mushroom flavour.


  • 6 chicken drumsticks
  • 2 shiitake mushrooms (or 1 tbsp porcini mushroom powder)
  • 250g button mushrooms, sliced
  • 2 tbsp olive oil
  • 20 g butter
  • 1 brown onion, diced
  • 3 garlic cloves, roughly chopped
  • 2 cups medium-grain, or jasmine, rice
  • 3 cups chicken stock
  • ½ cup white wine
  • Salt and black pepper, to taste
  • 2 tbsp roughly chopped parsley, to serve
  • ½ cup freshly grated parmesan, to serve
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  1. Place the dried shiitake mushrooms in a high speed blender and blend to a fine powder. Place the button mushrooms in a bowl and microwave for 5 minutes.
  2. Heat your oven to 160C fan. Heat a lidded low casserole dish or heavy roasting tray over medium heat and add the oil. Place a few deep slits in each drumstick, season well with salt and pepper, and fry the chicken until well-browned, then remove from the pan. Add the mushrooms (reserving any mushroom liquid in the base of the bowl) and fry until browned. Add the onions and garlic fry for a few minutes until softened. Add the butter, rice and the shiitake or porcini powder, and fry until the rice is coated in the oil. Add the wine and stock (and any mushroom liquid) and stir to combine. Season well with salt. Return the chicken to the top of the rice and bring to a simmer. Cover with a lid or foil and bake for 30 minutes. Remove from the oven and stand for 10 minutes without removing the lid.
  3. Remove the lid, scatter with parmesan, parsley and pepper to serve.
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