Chicken with Zucchini and Rice

Ingredients

• 1 chicken (≈1.2 kg)
• 1 onion
• 1 Carrot
• 1 stalk celery root (≈150 g)
• 1 leek stalk
• 1 Garlic clove
• 1 bay leaf
• 2 sprigs parsley
• 3 sprigs thyme
• 2 sprigs tarragon
• 125 ml dry white wine
• 1 Zucchini
• 200 g rice
• Salt
• 1 Zucchini
• paprika powder (for dusting)

Instructions

1. 1.

   Rinse the chicken thoroughly under running cold water inside and out, then place it in a large pot. Fill with cold water so the chicken is fully covered and bring to a boil. Reduce heat and simmer gently for about 2 hours (just below boiling). Skim off any foam that forms on the surface occasionally with a ladle. Add more water if needed.

2. 2.

   Peel and cut the carrot and celery root into large pieces. Clean the leek and cut it into large pieces as well. Peel the garlic and add all vegetables to the broth about 45 minutes before the chicken is done. Also add the bay leaf, herb stems, and wine.

3. 3.

   Remove the finished chicken from the broth and let it cool. Strain the broth through a fine sieve into another pot.

4. 4.

   Cook the rice in salted water for about 20 minutes. Wash the zucchini, trim ends, halve lengthwise, and slice with a paring knife into ~1 cm thick rounds. Separate the chicken meat from the bones, remove skin, and cut into bite-sized pieces.

5. 5.

   Bring about 1 L of the chicken broth to a boil and simmer the zucchini for 2-4 minutes. Reduce heat and let the chicken pieces warm in the broth.

6. 6.

   Plate with rice, sprinkle with paprika, garnish with tarragon if desired, and serve with crème fraîche.