INGREDIENTS

• 4 skin-on chicken breasts
• 2 shallots
• 1 clove garlic
• 350 g rice
• 2 unwaxed lemons
• 800 ml chicken broth
• 1 tbsp dried oregano
• Salt
• Pepper
• Oil

HOW TO MAKE IT

Preheat a convection oven to 180 degrees. Peel and finely chop the shallots and garlic. Wash chicken breast under running water and pat dry. Heat the oil in the cocotte, add the chicken breasts, sear on all sides until golden and set aside on a plate. Add shallots and garlic to the cocotte, sweat them down, then deglaze with 100 ml of broth. Add the rice with oregano to the simmering broth and add a little grated lemon zest along with the juice of the lemon. Season the rice with salt and pepper and add the remaining broth (700 ml). Spread the sautéed chicken breasts and the zest of one lemon over the rice and cook in the oven for 30 minutes.