INGREDIENTS
1kg Tilda Easy Cook Basmati rice
20 chicken leg portions
5 tbsp. olive oil
3 large onions, chopped
5 cloves garlic, crushed
100ml brandy, optional
600ml dry white wine
60g plain flour
1.5 litres chicken stock
75g butter, melted
Grated zest of 2 lemons
4tbsp. chopped fresh parsley
10 tomatoes, skinned, deseeded and chopped
2 tbsp. chopped fresh tarragon
3 tbsp. chopped fresh basil
500g button mushrooms, sliced
Salt and pepper, to taste

METHOD
1. Brown the chicken in the olive oil then remove.
2. Add the onions and garlic to the pan juices and cook for 10 minutes or until softened.
3. Add the brandy (if using) and reduce right down, followed by the wine and cook again until reduced by half.
4. Mix in the flour, cook for 1 minute, then gradually stir in the stock.
5. Bring to the boil and return the chicken to the pan, cover and simmer for 20 minutes, stirring occasionally.
6. Meanwhile cook the Basmati rice according to the pack instructions. Drain, stand for 5 minutes, then carefully fork through the butter, lemon zest and parsley. Season and keep warm.
7. Add the tomatoes, herbs and mushrooms to the chicken and cook for a further 10 minutes or until the chicken is cooked.
8. Serve immediately with the rice.

Serves 20