Tonight, I had chicken thighs in the fridge and had no idea what I was going to do with them. Suddenly, chicken and rice popped into my mind but I didn't have any condensed mushroom soup. Ugh. I didn't want to head out to the store with my little ones so I consulted my dear friend Google. I found two recipes (a & b) that sounded promising. However, as I cooked, I found myself combining them. I am soo glad I did since the result was absolutely delicious. The whole family loved it... including the kiddos! Here is what I did.
Almost Like Donetta's Chicken and Rice
Ingredients:6 chicken thighs, skin removed
1 medium chopped onion
1 cup chopped mushrooms (I used the whole package so it was more)
2 cloves minced garlic
1/4 cup white wine
5 Tbsp unsalted butter
1/4 cup flour
1 can low sodium chicken stock
1 1/2 cups milk
1/2 cup sour cream
1 1/2 tsp salt
fresh ground pepper
1 cup long grain rice
2 Tbsp fresh/dried parsley
1/2 tsp paprika
Directions:
Season chicken thighs with salt and pepper and set aside.
In a pan, heat a little olive oil and add onions and mushrooms. Sautee until softened and the mushrooms release most of their liquid. Add garlic and cook another 30 seconds. Pour vegetables into a 9x13 baking dish and top with rice. In pan, add butter and melt. Whisk flour into butter and cook for 1 minute... until the mixture begins to brown slightly. Pour in the stock, milk, sour cream, salt and pepper to taste. Cook until mixture begins to get bubbly and thicken, about 5 minutes. Pour sauce over rice and veggies and add parsley. Mix until the contents are evenly dispersed. Top with seasoned thighs. Sprinkle top with paprika and cover with foil.
Bake in a 375 degree F oven for 45 minutes, until rice is soft, chicken is cooked through and liquid is evaporated. My dish needed more time, so I removed the foil and baked for another 10 minutes.
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