If you are avoiding cooking with alcohol, skip the sherry and deglaze the pan with a 1/4 cup extra of chicken stock.
Depending on how salted your stock is, you may need to more generously salt this dish. You can always salt to taste at the table.
You can make this entire dish on the stovetop instead of the oven if you want. Just use a large sauté pan with a tight cover, cook on low when all is assembled, low enough to keep a simmer, but not so high that you burn the rice.
- 2 1/2 lbs boneless, skinless chicken thighs, cut into 1 to 1 1/2 inch pieces, patted dry
- Salt and pepper
- Olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 lb cremini or button mushrooms, sliced
- 1/4 cup dry sherry or white wine
- 1 1/3 cups* chicken stock**
- 1/2 cup sour cream
- 1/4 cup cream
- 1 cup raw, medium or long grain, white rice
- 1 1/2 teaspoon salt
- 1 teaspoon each of Italian seasoning and poultry seasoning (or 2 teaspoons of one of these herb mixes, or 2 Tbsp chopped fresh herbs such as rosemary, sage, thyme, and basil)**
- 1/2 teaspoon paprika
- 2 Tbsp chopped fresh parsley
*This recipe assumes the rice requires approx 1 1/2 cups liquid per cup of rice to cook. Some rice varieties, such as brown rice, require more liquid (and a longer cooking time). Adjust recipe accordingly.
**If you are cooking gluten-free, use homemade stock or gluten-free packaged stock, use gluten-free packaged herbs and spices.
1 Preheat oven to 375°F.
2 Brown the chicken pieces: Heat 2 Tbsp of olive oil in a large sauté pan on medium high or high heat (hot enough to brown but not burn). Season the chicken pieces all over with salt and pepper.
Working in batches, brown the chicken pieces on two sides, about 1-2 minutes per batch. Add a little more olive oil if needed with every batch.
Remove chicken pieces and set aside in a bowl. Note that the chicken does not have to be cooked through, only browned.
3 Sauté the onions and garlic: In the same sauté pan add 1 Tbsp olive oil, lower the heat to medium, add the onions, and cook until translucent, about 3 minutes.
Add the garlic, cook 30 seconds more. Remove onions and garlic to a shallow (9 x 13 x 2) casserole dish.
4 Sauté the mushrooms: Raise heat to medium high, add the sliced mushrooms. Dry sauté them (no need to add butter or oil), allowing the mushrooms to brown lightly, and release some of their moisture. Add the mushrooms to the casserole dish.
5 Make the sauce: Add 1/4 cup dry sherry or dry white wine to the pan to deglaze the pan, scraping off the browned bits from the bottom of the pan.
(At this point, if you are making ahead, reduce the sherry to 1 Tbsp and pour off into the casserole dish. Refrigerate cooked onions, garlic, mushrooms, and browned chicken pieces until you are ready to make the casserole.)
Let the sherry reduce to about 1 Tbsp, then add the chicken stock, and remove from heat. Stir in 1 1/2 teaspoon salt, the cream, and the sour cream.
6 Assemble the casserole: Add the raw rice to the casserole dish. Then pour the stock, sherry, cream, sour cream mixture over the rice.
Add the Italian and poultry seasonings (or fresh herbs) and paprika to the dish.
Stir the rice, onion, mushroom, herb mixture so that they are evenly distributed in the casserole dish.
Place the chicken pieces on top of the rice mixture (in a single layer if you can, they will be crowded).
7 Bake: Cover the casserole dish tightly with aluminum foil. Bake in a 375°F oven for 45 minutes. Remove foil.
If the casserole still has too much liquid, let it cook a few minutes more, uncovered, until the excess liquid has evaporated away.
Sprinkle with fresh parsley before serving.