Tuesday, November 29, 2011

Chicken and Rice

It doesn't look very colorful but it's quite tasty.
This recipe is based on one from Pierre Franey's The New York Times 60-Minute Gourmet.

I’ve reduced the meat, increased the rice, substantially reduced the fat and replaced the white wine—which I never have on hand—with a good sherry. This recipe works well with roasted broccoli. Although this recipe may sound similar to the chicken, Swiss cheese and rice recipe I posted earlier this year, they taste quite different from each other.


4 to 5 boneless, skinless chicken thighs
1 T butter
½ C finely chopped white onion
1 clove garlic, put through a press (more if you like, which I definitely do)
½ pound baby bella mushrooms, sliced
1 bay leaf
½ good sherry, not cooking sherry
1 C raw white rice (see notes below if you want to use brown rice)
1 ½ C chicken broth or water


  1. In a large skillet that can hold all the chicken pieces in one layer plus the rice, melt the butter over medium heat.
  2. Add the chicken pieces and brown for about 5 minutes.
  3. Turn the chicken, and add the onion, garlic, mushrooms and bay leaf. Make sure these don’t rest on the chicken but are getting sautéed. Cook for another 5 minutes.
  4. Add the sherry and cook until it’s almost all evaporated. You may want to turn the chicken pieces during this bit so they all get a nice bath in the sherry.
  5. Add the rice and broth, and make sure the rice doesn’t rest on top of the chicken pieces.
  6. Cover closely and cook for 20 to 30 minutes over low heat until the rice is done.
  7. Enjoy!


  • If you use bone-in chicken, you will need to increase your cooking time in steps 2 and 3.
  • If you use brown rice instead of white rice, you’ll also need to increase the cooking time listed in step 5 to about an hour. You may also need to add extra liquid to the pan.
  • This dish also makes a great side dish if you omit the chicken.


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