| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Casseroles, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken, 3-4 lb* |
|
|
Salt |
|
|
Pepper |
| 1 |
lg |
Onion, mild, peel, chop |
| 1 |
cn |
Mushrooms, drained (4 oz) |
| 4 |
tb |
Butter, cut in small pieces |
| 3 |
c |
Chicken stock, boiling |
| 1 |
c |
Rice, long-grained, uncooked |
INSTRUCTIONS
1. Preheat oven to 350'F.
2. Place half of the chicken in a Dutch oven (or heavy casserole with
tight-fitting lid) and season with salt and pepper.
3. Cover with the onions, mushrooms and half of the butter. Cover with
remaining chicken, season, and dot with butter. Cover and bake for about 45
minutes. Remove chicken pieces; add rice and stir into cooking fat. Add the
boiling stock. Place chicken over mixture. Recover and bake for about 1
hour, or until rice and chicken are tender and almost all liquid has been
absorbed.
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