Instructions

01
Rinse the rice under cold water until the water runs mostly clear, then combine with 3 cups of water in a saucepan. Bring to a boil, cover, reduce to low, and cook for 18 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
02
While the rice cooks, pat the chicken dry and season both sides with 1 1/2 teaspoons of kosher salt and 1/2 teaspoon black pepper.
03
In a large high-sided skillet or Dutch oven, heat the olive oil over medium heat. Add garlic and cook, stirring constantly, just until fragrant, about 30 seconds.
Herb says
Don’t brown the garlic, just wake it up. Browned garlic here tastes bitter, not better.
04
Pour in the white wine and scrape the bottom of the pan to release any stuck bits. Simmer for 2 minutes to let the alcohol evaporate.
05
Add chicken stock and bring the mixture to a gentle simmer (not a rolling boil). Carefully nestle the chicken breasts into the broth in a single layer.
06
Reduce heat to low and cover. Poach the chicken gently for 15–20 minutes, or until the thickest part registers 160°F with an instant-read thermometer.
Herb says
Low and slow poaching keeps chicken tender and prevents that dreaded stringy texture.
07
Transfer chicken to a cutting board and tent loosely with foil to rest.
08
Increase heat to medium-high and add the vegetable mix to the simmering broth. Cook for 5–6 minutes, just until vegetables are crisp-tender.
09
Turn off the heat and swirl in the butter. Taste and season the broth with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to your preference.
Herb says
Adding butter at the end gives the broth luxurious body and a satiny finish.
10
Slice the rested chicken crosswise into thick medallions.
11
To serve, mound rice in shallow bowls, top with sliced chicken, ladle vegetables and broth over everything, and finish with a sprinkle of fresh parsley.

HERB

Braise the Roof

Ingredients

Instructions