4 each, baked chicken thighs
212g of whole grain brown rice (Kado Farms, Kokuho Rose) cooked per instructions on the box
100g of Shiitake mushroom caps, grilled and sliced
50g dried cherries, chopped
20g of picked flat-leaf parsley
500g of reduced chicken stock
25g furikake (you can buy at many local stores)
25g parsley, flat leaf
50g fromage blanc
118ml (½ cup) canola oil
1 — CHICKEN SKIN
Remove chicken skin from baked thighs (reserve), shred the chicken, keep warm and set aside.
2 — CREAMY MIXTURE
Heat a small pan with ½ cup of canola oil and quickly fry the parsley leaves until crisp. Drain the fried parsley on some paper towel. Place 250 grams of reduced chicken stock with the dried cherries in a small pan and reduce by half. Place rice, fromage blanc and the rest of the chicken stock in a saucepan. Over medium heat stir continuously to warm and create a creamy rice mixture.
3 — CHICKEN AND MUSHROOMS
Add chicken, sliced mushrooms and season to taste.
Place in warmed bowl and drizzle with the reduced chicken. Add crispy chicken skin, furikake and crispy parsley. Enjoy with the Krug Rosé.