| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Casseroles, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken, 3-4 lb* |
|
|
Salt |
|
|
Pepper |
| 1 |
|
Onion, mild peel chop |
| 1 |
|
Mushrooms, drained 4 oz |
| 4 |
T |
Butter, cut in small pieces |
| 3 |
c |
Chicken stock, boiling |
| 1 |
c |
Rice, long-grained uncooked |
INSTRUCTIONS
Preheat oven to 350'F. Place half of the chicken in a Dutch oven (or
heavy casserole with tight-fitting lid) and season with salt and
pepper. 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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