Recipe: Chicken and Rice Casserole (Casserole de Poulet au Riz)

CHICKEN AND RICE CASSEROLE
(CASSEROLE DE POULET AU RIZ)

David: "This is the best (and easiest) chicken casserole recipe I have run across. I took it from The 60-Minute Gourmet by Pierre Franey, which by the way is full of excellent recipes that can be prepared quickly; perfect for people who don't have a lot of time and are sick of frozen pizzas.

I cook the whole thing in my favorite cast-iron skillet, which has a lid. Sometimes I use shallots instead of onions if I have them, and maybe add a little (fresh) tarragon or something."

2 whole chicken breasts, split in half about 2 lbs. total weight (4 pieces)
Salt and freshly ground pepper to taste
2 tablespoons butter
1/2 cup finely chopped onion
1 teaspoon chopped garlic
1/3 pound fresh mushrooms, left whole if very small, otherwise sliced or quartered, depending on size
1 bay leaf
1/2 cup dry white wine
1/2 cup uncooked rice
1 cup chicken broth

Do not skin or bone the chicken breasts. Sprinkle the chicken pieces with salt and pepper.

Heat the butter in a skillet and add the chicken pieces, skin side down. Brown about 5 minutes and turn.

Scatter the onion and garlic between the chicken pieces and add the mushrooms and bay leaf. Cook about 5 minutes.

Add the wine and cook until it is almost all evaporated. Add the rice and broth, taking care that the rice does not rest on top of the chicken pieces. Cover closely and cook about 20 minutes or until rice is tender.

Makes 4 servings
Source: David J. Hunter
From: vicki,la