Italian chicken with saffron rice

Recipe by Smeg chef Elke Travers

Serves 4-6

1 lemon, zested

1 tablespoon sweet paprika

1 small bunch thyme

1 whole chicken, cut into 8

2 tablespoons olive oil

1 onion, roughly chopped

1 leek, sliced

1 red capsicum, diced

2 carrots, sliced

2 stalks celery, sliced

2 garlic cloves, sliced

180 g pancetta, diced

1½ cups long grain rice

1 teaspoon saffron

100ml Pino Gris or dry white wine

500ml chicken stock, boiling

Flat-leaf parsley, chopped, to serve

Lemon cheeks, to serve

Set your oven to fan forced and pre heat to 180⁰C.

Combine lemon zest, paprika and thyme leaves with salt and pepper to taste. Sprinkle over chicken pieces, rubbing in well.

Heat olive oil in a large oven proof baking dish or casserole. Add onion, leek, carrot, capsicum, celery, pancetta and garlic and cook for a few minutes to soften the vegetables. Add rice and stir to coat with all ingredients. Add chicken, saffron, wine and boiling stock. Mix well and bring to the boil. Cover and cook in the oven for 25 minutes until the chicken and rice are tender.

Serve topped with parsley and lemon cheeks on the side.

Recipe created using the Smeg Portofino Freestanding Cooker.