Chicken Bog with Mushrooms and Spinach Recipe
Oberon Merlot, Napa Valley

Pair with Oberon Merlot


3 Tbsp butter
1 small onion, roughly chopped
1-2 garlic clove, finely chopped
1/2 cup uncooked basmati rice
4-5 cups chicken stock, heated
3 cups cooked chicken, shredded into bit size pieces
2 cups roughly torn greens or spinach
2 cups thinly sliced mushrooms
Freshly ground pepper and salt

Chicken Bog with Mushrooms and Spinach


Heat two tablespoon of the butter in a medium Dutch oven over medium heat.

When melted add onions and mushrooms continue cook over medium heat until onions are opaque, add the garlic and cook briefly, then stir in the rice, coating with the butter, and continue to cook, stirring occasionally, about five minutes.

When the rice smells nutty and is slightly golden in color add 4 cups of the heated stock. Cover with a lid, bring to the boil and allow to cook about 10 minutes until the rice is tender. Remove from heat, stir in the one tablespoon butter and three cups of the chicken, return to the heat and bring to the boil briefly, reduce heat and heat through, adding more stock if desired for a better mixture.

Add the greens to the liquid and stir until wilted. Season to taste with salt and pepper. Serve when hot.

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