Detailed step-by-step description of how to cook the dish "Italian-style chicken casserole". Try it by all means
- Cook rice in a saucepan of boiling water for 40 minutes. Set aside, covered, for 10 minutes. Use a fork to gently separate the grains.
- Meanwhile, rinse the chicken cavity under cold running water. Pat dry with paper towel inside and out. Place the chicken, breast-side down, on a clean work surface. Use poultry shears to cut down either side of the backbone. Discard the backbone. Cut the breast in half, splitting the breastbone. Use a sharp knife to cut each side in half, between the thigh and breast. Cut the drumsticks from the thighs. Remove the wings from the breasts, then cut the breasts in half diagonally. You should have 10 chicken pieces in total.
- Heat half the oil in a large heavy-based saucepan over medium-high heat. Add half the chicken pieces and cook, turning occasionally, for 2 minutes or until browned all over. Transfer to a plate. Repeat with remaining chicken pieces, reheating the pan between batches.
- Heat remaining oil in the same pan over medium heat. Add the leek and cook, stirring, for 2 minutes or until soft. Return the chicken to the pan along with the tomato, stock and Italian chicken casserole recipe base. Bring to the boil over high heat. Reduce heat to medium-low and simmer, uncovered, for 30 minutes or until the chicken is tender.
- Stir in the olives and parsley. Taste and season with salt and pepper. Divide rice among plates and top with casserole. Serve immediately.
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