INGREDIENTS
2
1/2 lbs boneless, skinless chicken thighs, cut into 1 to 1 1/2 inch pieces,
patted dry
Salt
and pepper
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
1
1/2 teaspoon 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
*This recipe assumes the rice requires approx 1 1/2 cups
liquid per cup of rice to cook. Some rice varieties, such as brown rice,
require more liquid (and a longer cooking time). Adjust recipe accordingly.
METHOD
1 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.
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.
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.
5 Place the chicken pieces on top of the rice
mixture (in a single layer if you can, they will be crowded). Cover the
casserole dish tightly with aluminum foil. Bake in a 375°F oven for 45 minutes.
Remove foil. If the casserole is still too liquidy, let it cook a few minutes
more, uncovered, until the excess liquid has evaporated away.
Sprinkle with fresh parsley before serving.