Description:

Savory Chicken and Rice

Source:

susanm

Serves/Makes:8 or more

Ingredients

• 1 6 oz (168 grm). pkg. Uncle Ben's "original" herb seasoned long grain and wild rice mix (not quick cooking)
• 8 or more chicken legs and/or thighs, skin removed
• 2 tbsp (30 ml) butter
• 3/4 cup (175 ml) dry vermouth
• 1/2 lb (.2 kg). sliced mushrooms
• 1/2 cup (125 ml) sliced celery
• 1/4 cup (60 ml) chopped onion
• 1 clove garlic, minced
• 1 can cream of mushroom or cream of chicken soup
• salt and pepper, to taste
• 2 tbsp (30 ml) chopped parsley, approx.

Preparation

• Preheat oven to 350 degrees (175 C.).
• Pre-cook rice on stovetop according to package directions.
• Melt butter in large skillet.
• Brown chicken pieces and remove from pan. (Chicken will finish cooking in the oven.)
• Deglaze pan with vermouth--pour vermouth in while pan is still over heat and scrape all chicken bits from bottom of pan as it simmers.
• Stir soup in until smooth (a whisk works well for this).
• Add mushrooms, celery, onion and garlic and cook until celery is crisp tender.
• Add salt and pepper to taste (if desired).
• Cover bottom of 3 quarts (2850 ml) baking dish with cooked rice.
• Place browned chicken pieces in a single layer on rice.
• Pour soup and vegetable mixture over chicken.
• Cover and bake for 25 minutes.
• Uncover and bake for 20 to 30 minutes more. Do not allow chicken and rice to dry out.
• Sprinkle chopped parsley on top to garnish.

Comments

If doubling recipe I use 1 can of mushroom and one can of chicken soup.

Rice may be cooked a day in advance and refrigerated. Use a different mix if you have a favorite brand.