CHICKEN AND MUSSELS IN FENNEL TARRAGON CREAM SAUCE OVER STICKY RICE
1 ½ cups sushi rice, raw
3 tablespoon olive oil
2 leeks, chopped (white and light green parts)
1 fennel bulb, chopped
6 large garlic cloves, chopped
3 large chicken breasts, sliced on the bias into bite size pieces (about 3 cups)
2 teaspoon salt
2 teaspoon black pepper
¼ cup Sambuca or Pernod liqueur
⅓ cup dry white wine
2 cups heavy cream
3 tablespoon fresh tarragon, chopped
3 tablespoon fresh basil, chopped
½ teaspoon red pepper flakes
2 tablespoon soy sauce
3 pounds fresh mussels, in shells, beards removed
Combine sushi rice with 2 cups of water in a medium size sauce pan. Bring to a boil, cover and reduce to simmer until all liquid is absorbed.
Add olive oil to a large skillet with sides, over medium high heat. Add leeks, fennel, and garlic to the pan. Stir occasionally until the veggies begin to get soft and translucent, about 5 minutes.
Add chicken to the pan and stir to combine. Add salt and pepper and let cook until chicken begins to cook through. Add Sambuca, wine, and cream to the pan and let boil lightly over medium high heat for about 10 minutes until sauce begins to reduce and chicken is cooked through.
Add tarragon, basil, red pepper flakes, soy sauce, and mussels to the pan. Cover and cook for another 5-7 minutes until the mussels open.
Serve over the sticky rice… Delish!!