|Chicken and rice casserole. (Photo from Simply Recipes website.)|
- 2 1/2 lbs boneless, skinless chicken thighs, cut into 1 to 1 1/2 inch pieces, patted dry
- Salt and pepper (I omitted the salt.)
- Olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 lb cremini or button mushrooms, sliced
- 1/4 cup dry sherry or white wine
- 1 1/3 cups* chicken stock**
- 1/2 cup sour cream
- 1/4 cup cream
- 1 cup raw, medium or long grain, white rice (I used brown rice.)
- 1 1/2 teaspoon salt (I omitted the salt.)
- 1 teaspoon each of Italian seasoning and poultry seasoning (or 2 teaspoons of one of these herb mixes, or 2 Tbsp chopped fresh herbs such as rosemary, sage, thyme, and basil)**
- 1/2 teaspoon paprika
- 2 Tbsp chopped fresh parsley
**If you are cooking gluten-free, use homemade stock or gluten-free packaged stock, use gluten-free packaged herbs and spices.
Method1 Preheat oven to 375°F. Heat 2 Tbsp of olive oil in a large sauté pan on medium high or high heat (hot enough to brown but not burn). Sprinkle a dash of salt on the bottom of the pan. Season the chicken pieces all over with salt and pepper. Working in batches, brown the chicken pieces on two sides, about 1-2 minutes per batch. Add a little more salt to the pan (and more olive oil if needed) after every batch. This will help prevent the chicken from sticking to the pan. Remove chicken pieces and set aside in a bowl. Note that the chicken does not have to be cooked through, only browned.
2 In the same sauté pan add 1 Tbsp olive oil, lower the heat to medium, add the onions, and cook until translucent, about 3 minutes. Add the garlic, cook 30 seconds more. Remove onions and garlic to a shallow (9 x 13 x 2) casserole dish.
|Saute onions and garlic.|
3 Raise heat to medium high, add the sliced mushrooms. Dry sauté them (no need to add butter or oil), allowing the mushrooms to brown lightly, and release some of their moisture. Add the mushrooms to the casserole dish.
|Dry saute the mushrooms.|
4 Add 1/4 cup dry sherry or dry white wine to the pan to deglaze the pan, scraping off the browned bits from the bottom of the pan. (At this point, if you are making ahead, reduce the sherry to 1 Tbsp and pour off into the casserole dish. Refrigerate cooked onions, garlic, mushrooms, and browned chicken pieces until you are ready to make the casserole.) Let the sherry reduce to about 1 Tbsp, then add the chicken stock, and remove from heat. Stir in 1 1/2 teaspoon salt, the cream, and the sour cream. Add the raw rice to the casserole dish. Then pour the stock, sherry, cream, sour cream mixture over the rice. Add the Italian and poultry seasonings (or fresh herbs) and paprika to the dish. Stir the rice, onion, mushroom, herb mixture so that they are evenly distributed in the casserole dish.
|Add brown rice to casserole dish.|
|Stock with mixed Italian herbs.|
|Pour stock and cream mixture over rice; place chicken in single row on top.|
|Ready to bake.|
|Out of the oven.|
|Ready to eat.|
Sprinkle with fresh parsley before serving.
Yield: Serves 6 (with leftovers)